Dinner ideas

Lamb rendang

We've given a spin to this classic rending, cooking the lamb slowly until the coconut milk sauce thickens and is quite dry, the succulent meat becomes so tender it virtually falls apart.
lamb rendang
3H 45M



1.Dry-fry spices in small frying pan, stirring, about 1 minute 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.>
2.Preheat oven to 150°C/300°F.
3.Heat half the oil in large flameproof baking dish; cook lamb, turning occasionally, until browned all over. Remove from dish.>
4.Heat remaining oil in same dish; cook paste, stirring, until fragrant. Add coconut milk; bring to the boil.
5.Return lamb to dish; cook in oven, uncovered, turning occasionally, about 3 hours or until liquid has evaporated. Cover lamb; stand 10 minutes before serving. Serve sprinkled with a little fresh coriander

Serve rendang with steamed rice.


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