LAMB RENDANG

We used meat cut from a trimmed leg of lamb for this recipe.

4cm piece fresh galangal, chopped coarsely 4cm piece fresh ginger, chopped coarsely

6 cloves garlic, crushed

3 large fresh red chillies,

halved, seeded,

4 fresh kaffir lime leaves, torn 11/2 cups (125g) freshly

grated coconut lkg diced lamb

2 cinnamon sticks

4 cloves

10 star-anise

6 cardamom pods

2 tablespoons peanut oil

3 cups (750ml) coconut milk

1 cup (250ml) lamb or beef stock 1/3 cup (80ml) lime juice

1 tablespoon brown sugar

Blend or process galangal, ginger, garlic, chilli and leaves until crushed finely. Transfer to large bowl; stir in coconut. Add lamb; toss to coat with the coconut mixture. Cover tightly; refrigerate 3 hours or overnight.

Blend or process cinnamon sticks, cloves, star-anise and cardamom until crushed finely. Heat oil in large pan; cook dry spice mixture, stirring, until fragrant. Add lamb mixture; cook, stirring, about

3 minutes or until browned lightly. Stir in milk and stock, bring to boil; simmer, uncovered, stirring occasionally, about l1/4 hours or until lamb is tender. [Can be made ahead to this stage. Cover; refrigerate overnight or freeze.]

Stir in juice and sugar, bring to boil; simmer, stirring, about 5 minutes or until sauce thickens slightly.

SERVES 4 TO 6

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