Creamy, spicy and bursting with hints of coconut, this classic lamb rendang is best slow cooked!
- 1 kg lamb shoulders, cut into smaller pieces
- 80 g meat curry powder
- 5 tbsps water
- 2 cinnamon sticks
- 6 cardamom, crushed
- 2 star anise
- 4 cloves
- 200 g box coconut milk
- 500 ml water
- 4 tbsps kerisik (grated and toasted coconut)
- 2 turmeric leaves, sliced thinly
- Salt to taste
- 2 stalks lemongrass
- 4 cloves garlic
- 2 large onions
- 20 g old ginger
- 4 chilli padi
- 200 ml water
Marinate lamb with curry powder and water. Set aside for 30 mins.
Heat 4 tbsps oil. When hot, put in cinnamon sticks, cardamom, star anise and cloves for 30 secs or until fragrant.
Add 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.
Then add in kerisik, turmeric leaves and season with salt to taste.
Photo: Sam Ang