serves
6
prep
20 minutes
cook
3:15 hours
difficulty
Mid
serves
6
people
preparation
20
minutes
cooking
3:15
hours
difficulty
Mid
level
Stream free On Demand
Lamb
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- ¼ cup vegetable oil
- 1 cinnamon stick
- 2 star anise
- 3 lemongrass stalks, trimmed to around 12 cm in length and bruised
- 5 makrut lime leaves, plus 1 extra to serve
- 2 kg untrimmed boneless lamb leg or shoulder, cut into 5 cm pieces with still quite a bit of fat on it
- 1 tsp salt
- 1 tsp sugar
- 400 ml coconut cream
- 500 ml water
- ½ cup desiccated coconut
- cooked rice, to serve
Spice paste
- 2 large onions, peeled and roughly chopped
- 2 large red chillies, seeds and stalk removed (optional)
- 5 cm x 3 cm piece galangal, peeled
- 5 cm x 3 cm piece ginger, peeled
- 4 cm x 3 cm piece turmeric, peeled
- 8 garlic cloves
- 1 tsp belacan (shrimp paste), or 2 tbsp fish sauce
- 1-2 tbsp water, or as necessary
Instructions
- For the spice paste, combine the onions, chillies, galangal, ginger, turmeric, garlic and belacan (or fish sauce) in a blender and blend to a paste. You can add a bit of water to the blender if you need to.
- Heat a large heavy-based saucepan over medium heat and add the oil and paste. Cover the pot to stop it spitting but leave it open a crack to allow steam to escape. Fry the spice paste for about 10-15 minutes until the paste (rempah) is dry and starting to brown, stirring frequently to stop it from sticking to the pot. Add the cinnamon, star anise, lemongrass and 5 whole makrut lime leaves and mix well, then add the lamb and mix well. Add the salt, sugar and coconut cream, plus about 500 ml of water and bring to a simmer. Cover and simmer for 2 ½ hours, stirring occasionally.
- While the rendang is cooking, toast the coconut in a dry frying pan, stirring constantly until it is hazelnut brown. Watch it carefully as it can burn easily. Set aside to cool. Finely shred the remaining lime leaf.
- Uncover the rendang and stir through the toasted coconut, then simmer for an additional 45 minutes until the mixture is oily and a little dry, and the lamb is tender. Taste and adjust seasoning as required, then scatter with the shredded lime leaf. Serve with rice.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Lamb
