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.
1Heat oil in a large saucepan on high. Brown meat, in 2 batches, 2 to 3 mins each batch. Transfer to a plate.
2Saute onion and garlic in same pan 4 to 5 mins, until tender. Add curry paste. Cook. stirring, 1 min, until aromatic.
3Return 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.
4Meanwhile, to make papaya sambal, in a medium bowl, toss all ingredients together.
5Stir beans into curry. Simmer 3 to 5 mins, until just tender. Serve lamb with rice and papaya sambal.