Malaysian Festive Lamb Rendang 

Mon, 24 April 2023

INGREDIENTS:

500 gm boneless leg of lamb, cut into cubes

50ml cooking oil

1 lemongrass, white part only, bruised

200ml coconut milk

100ml water

2 sliced shallot

5 kaffir lime leaves (bruised)

5 tablespoons toasted desicated coconut,( kerisik)

1 tablespoon sugar or salt to taste

SPICE PASTE:

5 shallots or 3 onions

1- inch (2cm) galangal if available

2 stalks lemongrass (white part only)

3 cloves garlic

1- inch piece ginger, peeled

4 chilies roughly chopped

Method:

Add all the ingredients of the Spice Paste in a food processor. Blend well.

Heat the oil in a non stick wok or deep pan, add desiccated coconut toast until golden brown then

add oil then add shallot and lemongrass. Add spiced paste cook until the oil split then add in your

lamb and keep on fry it for few minutes. Add the coconut milk, water, and simmer on medium heat,

stirring frequently until the lamb tender cook at least an hour then let it simmer. seasoned with salt

and sugar..

Add the kaffir lime leaves, Serve immediately with Glutinous turmeric rice.