Mon, 10 February 2020
Chef: Domini Kemp
Lamb Rendang
Serves 4
Ingredients:
1 tbsp coriander seeds
1 tsp cumin seeds
1 cinnamon stick
4 cloves
Good pinch dried chillies
2 tsp turmeric
I tbsp coconut oil
2 onions, peeled & chopped
Big knob ginger, peeled & sliced
6 cloves garlic, peeled and sliced
2 stick lemongrass, finely chopped
1 kg diced lamb
Salt & pepper
1 tin coconut milk
Bunch coriander
Method:
1. Put all the spices in a large saucepan and gently heat for a minute to dry-roast them.
2. Next, either grind them up or pour them into a cup and crush them with the end of a rolling pin.
3. Pour the crushed, dry-roasted spices back into the saucepan and add the coconut oil.
4. Next, add the onion, ginger and garlic and sweat for a few minutes.
5. Topple in the meat; mix well so it is coated in the spices and season well with salt and pepper.
6. Add the coconut milk and cook for at least two hours on a very gentle heat. I don’t keep a lid on as I want it to reduce, but do give it the occasional stir as it tends to burn the bottom of the pan.
7. Eventually the meat should be incredibly tender, and the sauce nice and thick. Adjust the seasoning and serve with loads of chopped coriander and on some boiled rice!
TIP: This is one of those dishes that also taste very good the next day! If it has dried out too much, just add a few splashes of water and check the seasoning.
