Lamb Rendang with Papaya Sambal

Rendang was originally created as a method of preserving meat. This lamb version is quick and easy and brilliantly complemented by a side of refreshing papaya sambal.

Yield: Serves 4
Prep Time: 20 mins
Cook Time: 105 mins
Difficulty Level: 2/5

Ingredients

• 2 tbsps oil
• 500 g diced lamb
• 1 onion, sliced thinly
• 2 cloves garlic, crushed
• ¼ cup rendang curry paste
• 2 cans coconut milk (70 ml)
• 1 cup vegetable stock
• 2 carrots, halved, sliced
• 1 small eggplant, chopped
• 200 g green beans, trimmed, chopped
• Steamed rice, to serve

Papaya Sambal

• 3 cups thinly sliced papaya
• ½ cup brown sugar
• 4 green onions, sliced diagonally
• ½ cup coriander leaves
• ¼ cup mint leaves
• 2 tbsps fish sauce
• 2 birds eye chillies, finely sliced
• 1 lemon, juice

Steps

01. Heat oil in a large saucepan on high. Brown meat, in 2 batches, 2 to 3 mins each batch. Transfer to a plate.

02. Saute onion and garlic in same pan 4 to 5 mins, until tender. Add curry paste. Cook. stirring, 1 min, until aromatic.

03. Return meat to pan with coconut milk, stock, carrots and eggplant. Bring to boil. Reduce heat to low and simmer 1¼ to 1½ hours, until meat is tender.

04. Meanwhile, to make papaya sambal, in a medium bowl, toss all ingredients together.

05. Stir beans into curry. Simmer 3 to 5 mins, until just tender. Serve lamb with rice and papaya sambal.

TIP: You will need 1 small papaya for this recipe. The papaya needs to be julienned (peeled, seeded and sliced into even-sized matchsticks).Photo: bauersyndication.com.au