Name: Lamb rendang
Cook time: 225 min
Total time: 225 min
Yield: 4
Ingredients: 2 teaspoon coriander seeds; 1/4 teaspoon ground turmeric; 2 brown onions (400g), chopped coarsely; 4 clove garlic, quartered; 2 x 10cm (4-inch) sticks (40g) fresh lemon grass, chopped coarsely; 2 centimetre ( ¾-inch) piece fresh galangal (10g), sliced thinly; 4 fresh small red thai (serrano) chillies, chopped coarsely; 2 fresh long red chillies, chopped coarsely; 2 tablespoon coarsely chopped coriander (cilantro) root and stem mixture; 2 tablespoon peanut oil; 1.5 kilogram (3-pound) butterflied leg of lamb; 1 2/3 cup (410ml) coconut milk

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.

Serves 4

Cook

3H 45M

Ingredients

2 teaspoon coriander seeds

1/4 teaspoon ground turmeric

2 brown onions (400g), chopped coarsely

4 clove garlic, quartered

2 x 10cm (4-inch) sticks (40g) fresh lemon grass, chopped coarsely

2 centimetre ( ¾-inch) piece fresh galangal (10g), sliced thinly

4 fresh small red thai (serrano) chillies, chopped coarsely

2 fresh long red chillies, chopped coarsely

2 tablespoon coarsely chopped coriander (cilantro) root and stem mixture

2 tablespoon peanut oil

1.5 kilogram (3-pound) butterflied leg of lamb

1 2/3 cup (410ml) coconut milk

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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