We’ve given a spin to this classic rendang, cooking the lamb slowly until the coconut milk sauce thickens and is quite dry, the succulent meat becomes so tender it virtually falls apart.
- 2 tsps coriander seeds
- ¼ tsp ground turmeric
- 2 brown onions (400 g), chopped coarsely
- 4 cloves garlic, quartered
- 2 x 10 cm sticks fresh lemongrass (40 g), chopped coarsely
- 2 cm piece fresh galangal (10 g), sliced thinly
- 4 fresh small red Thai (serrano) chillies, chopped coarsely
- 2 fresh long red chillies, chopped coarsely
- 2 tbsps coarsely chopped coriander (cilantro) root and stem mixture
- 2 tbsps peanut oil
- 1.5 kg butterflied leg of lamb
- 1⅔ cups (410 ml) coconut milk
- Steamed rice, to serve
Dry-fry spices in small frying pan, stirring, about 1 min or until fragrant. Blend or process spices with onion, garlic, lemon grass, galangal, chillies and coriander root and stem mixture until mixture forms a paste.
Preheat oven to 150 C. Heat half the oil in large flameproof baking dish; cook lamb, turning occasionally, until browned all over. Remove from dish.
Heat remaining oil in same dish; cook paste, stirring, until fragrant. Add coconut milk; bring to the boil.
Return lamb to dish; cook in oven, uncovered, turning occasionally, about 3 hours or until liquid has evaporated. Cover lamb; stand 10 mins before serving.
Serve sprinkled with a little fresh coriander, and a bowl of steamed rice on the side.
Recipe & Photo: The Australian Women’s Weekly/BauerSyndication.com.au