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Recipe - Lamb Rendang Recipe (Spicy Lamb Curry)

  1. 1/2 lbs boneless leg of lamb (or any other stewing meat), cut into cubes
  2. 7 tablespoons oil
  3. 1/4 piece turmeric leaf (optional), thinly shredded
  4. 10 kaffir lime leaves
  5. 1 stalk lemongrass, cut into 2-inch length
  6. 1 1/2 cups coconut milk
  7. 2 tablespoons desiccated coconut, lightly toasted
  8. 2 small sized potatoes (optional), peeled, and cut into bite-size
  9. salt and sugar to taste

Spice Paste:

1. 3 tablespoons oil
2. 10 dried red chilis, soaked in warm water and seeds removed
3. 5 fresh red chilis, seeds removed
4. 2 stalks lemongrass (white part only), lightly smashed
5. 7 shallots, or 1 small red onion
6. 1 clove garlic
7. 1/2-inch ginger, peeled
8. 1/2-inch galangal (lengkuas), peeled
9. 1 teaspoon corriander seeds
10. 1 candlenut, lightly smashed
11. 1 teaspoon tamarind paste
12. 1 tablespoon turmeric powder
13. 1 teaspoon salt
14. 1 teaspoon sugar

  1. Plug in the crock pot/slow cooker and turn setting to High. Blend all Spice Paste ingredients in a food processor until fine. Scoop out, and set aside. Season lamb cubes with a little salt and put aside.
  2. In a wok, heat up oil, stir-fry turmeric leaf and kaffir lime leaves until fragrant.
  3. Turn heat to slightly medium-high, add blended Spice Paste, stir-fry until fragrant, or until color changes for 5 minutes.
  4. Put in lamb cubes, stir well and continue cooking for 5 minutes.
  5. Pour in coconut milk and toasted coconut and bring to a quick boil. Turn off heat and move all pre-cooked contents from wok into crock pot and braise for 1 1/2 hours.
  6. Remove pot cover, stir and check to make sure the dish is not too dry and the lamb is tender enough to your liking.
  7. Mix in potatoes, cover pot, and continue cooking for 1-1 1/2 hours, or until the meat is tender enough. Turn off heat. Unplug crock pot and allow the dish to sit for 30 minutes to 1 hour. The sauce will slowly evaporate, and may appear slightly dry and thickened. The Lamb Rendang is ready to dish up. Serve with steamed white rice or coconut rice.
Cook’s Note:

You may substitute coconut milk for yogurt, milk, evaporated milk or other dairy products, however it will alter the taste of an authentic Rendang.

Desiccated coconut may be replaced with a two tablespoons of coconut milk.

Rendang tastes better when served the next day. If possible, store some overnight in refrigerator.
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