New: September 2017
Adapted from: http://rasamalaysia.com/lamb-rendang-spicy-lamb-curry/2/
DOUBLED RECIPE
Ingredients:
4 lbs boneless leg of lamb (or beef or chicken), cut into cubes
14 tablespoons oil
1/2 piece turmeric leaf (optional), thinly shredded
20 kaffir lime leaves
2 stalk lemongrass, cut bottom 3-inches (not chopped any further)
3 cups coconut milk (OR 2 can, 14.5 oz each)
4 tablespoons desiccated coconut, lightly toasted
Salt and sugar to taste
Spice Paste:
3 tablespoons oil
20 dried mild red chilis, soaked in warm water and seeds removed (Guajillo)
10 dried chili de arbol
10 fresh red chilis, seeds removed (literally chinese grocery has "red chilis" also could be fresno chilies)
4 stalks lemongrass (bottom white part only), sliced
2 small red onions
4 cloves garlic
1-inch ginger, peeled and slicted
1-inch galangal (lengkuas), peeled and sliced
2 teaspoon corriander seeds (toast in small cast-iron pan first if possible)
2 candlenut
2 teaspoon tamarind paste
2 tablespoon turmeric powder
2 teaspoon salt
2 teaspoon sugar
Method:
1. Blend all Spice Paste ingredients in a food processor until fine.
2. Season lamb cubes with a little salt and put aside.
3. In a dutch oven at medium heat 3 Tbs oil, stir-fry turmeric leaf and kaffir lime leaves until fragrant.
4. Turn heat to slightly medium-high, add blended Spice Paste, stir-fry until fragrant, or until color changes for 5 minutes.
5. Put in lamb cubes, stir well and continue cooking for 5 minutes.
6. Pour in coconut milk and toasted coconut and bring to a quick boil. Turn to low and simmer for 1 1/2 hours.
7. Remove pot cover, and let slow simmer for another 30 min or so, stirring to prevent burning as liquids evaporate.
The Lamb Rendang is ready to dish out and serve with steamed white rice or coconut rice.
ORIGINAL
Ingredients:
2 lbs boneless leg of lamb (or beef or chicken), cut into cubes
7 tablespoons oil
1/4 piece turmeric leaf (optional), thinly shredded
10 kaffir lime leaves
1 stalk lemongrass, cut bottom 3-inches (not chopped any further)
1 1/2 cups coconut milk (OR 1 can, 14.5 oz)
2 tablespoons desiccated coconut, lightly toasted
Salt and sugar to taste
Spice Paste:
3 tablespoons oil
10 dried mild red chilis, soaked in warm water and seeds removed (Guajillo)
5 dried chili de arbol
5 fresh red chilis, seeds removed (used pack of 9 red/orange/yellow peppers)
2 stalks lemongrass (bottom white part only), sliced
7 shallots, or 1 small red onion
2 cloves garlic
1/2-inch ginger, peeled and slicted
1/2-inch galangal (lengkuas), peeled and sliced
1 teaspoon corriander seeds (toast in small cast-iron pan first if possible)
1 candlenut
1 teaspoon tamarind paste
1 tablespoon turmeric powder
1 teaspoon salt
1 teaspoon sugar
Method:
1. Blend all Spice Paste ingredients in a food processor until fine.
2. Season lamb cubes with a little salt and put aside.
3. In a dutch oven at medium heat 3 Tbs oil, stir-fry turmeric leaf and kaffir lime leaves until fragrant.
4. Turn heat to slightly medium-high, add blended Spice Paste, stir-fry until fragrant, or until color changes for 5 minutes.
5. Put in lamb cubes, stir well and continue cooking for 5 minutes.
6. Pour in coconut milk and toasted coconut and bring to a quick boil. Turn to low and simmer for 1 1/2 hours.
7. Remove pot cover, and let slow simmer for another 30 min or so, stirring to prevent burning as liquids evaporate.
The Lamb Rendang is ready to dish out and serve with steamed white rice or coconut rice.
