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