Lamb rendang

Lamb rendang. Photograph: Cyril Byrne

Lamb rendang. Photograph: Cyril Byrne

Sat, Jan 18, 2014, 01:00

   

Cuisine: Thai/South-East Asian

Course: Main Course

Serves: 8

Cooking Time: 120 mins

Ingredients:

  • 1 tbsp coconut or olive oil
  • 1 onion, peeled and chopped
  • 2 kg diced stewing lamb
  • 1 x 400g tin coconut milk
  • Salt and pepper
  • 1 tbsp coriander seeds
  • 2 tsp turmeric
  • Big knob of ginger, peeled and chopped
  • 8 cloves garlic, peeled and finely chopped
  • 1 green chili, chopped (seeds and all)
  • 2 stalks lemongrass, outer leaves removed, and finely chopped
  • 1 tbsp black mustard seeds
  • 1 tbsp yellow mustard seeds

Method:

Sweat the onion until soft – this will take about seven minutes. Add the lamb and everything else in one go and cook for about two hours over a low to medium heat, with the lid on. Remove the lid for the final 20-30 minutes to allow the moisture to evaporate and the sauce to thicken. The lamb may be tender enough after 90 minutes, or it may need longer. You can add a bit of water if it starts to dry out too much. You may worry that one tin of coconut milk isn’t enough, but it’s plenty as the dish cooks down, as long as the lid stays on.

We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Standards. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or by filling out this form. New comments are only accepted for 3 days from the date of publication.

What's cooking?