Creamy, spicy and bursting with hints of coconut, this classic lamb rendang is best slow cooked!
1Marinate lamb with curry powder and water. Set aside for 30 mins.
2Heat 4 tbsps oil. When hot, put in cinnamon sticks, cardamom, star anise and cloves for 30 secs or until fragrant.
3Add in blended ingredients, coconut milk, water and marinated lamb. Bring mixture to a boil, reduce heat and partially cover pot. Cook for 50 mins, stirring mixture every 10 mins or until meat is tender.
4Then add in kerisik, turmeric leaves and season with salt to taste.