Lamb rendang
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- Vanie Padayachee
- 4 to 6
- Easy
- Dairy free
- 20 minutes
- 2 hours
- Rainbows End Cabernet Franc 2009
Ingredients
- 1 small knob ginger
- 3 lemongrass stalks
- 4 red chillies
- 3 cloves garlic
- 2 T tamarind pulp
- 3 T boiled water
- 3 t coriander seeds
- 3 t cumin seeds
- 1 stick cinnamon
- 2 pods cardamom
- 5 T dried coconut, shredded
- 2 T peanut oil
- 2 onions, sliced
- 1 kg lamb neck, diced
- 3 star anise
- 1¾ cups coconut milk
- Sea salt to taste
- 3 – 4 Thai lime leaves
Cooking Instructions
Peel and slice the ginger, chop the lemongrass, seed and slice the chillis and peel the garlic.
Soak the tamarind in the boiled water for 15 minutes. Pour through a fine sieve, discard the pulp and reserve the liquid.
Dry-fry the coriander and cumin seeds, cinnamon and cardamom over a medium heat until fragrant. Cool and place in a spice grinder, then grind to a powder.
Place in a food processor along with the ginger, lemongrass, chillies, garlic and a little tamarind water and blend to a smooth paste.
Toast the coconut in a frying pan until golden brown. Cool, then grind as finely as possible in a spice grinder.
Heat the peanut oil in a large saucepan, add the onions and cook until soft. Add the spice paste and fry for 5 minutes.
Add the meat and fry for 5 minutes, or until browned.
Add all the remaining ingredients, except the lime leaves and salt.
Bring to the boil and then gently simmer uncovered for approximately 1½ hours until the lamb is tender.
Slice the Thai lime leaves and add to the saucepan with the salt in the final half hour.
Cook’s note: Serve with fluffy basmati rice or lightly toasted rotis.
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