Australian Lamb Neck Rendang
Ingredients:
- 3kg Australian Lamb Neck, deboned and meat cut into stewing pieces (1 ½ x 1 ½ inches)
- 4 red onions, peeled
- 6 stalks lemon grass, trimmed (use only the white, tender part at the bottom)
- 5 pcs, fresh turmeric (luyang dilaw), peeled
- 1 head garlic peeled
- 1 small ginger, peeled
- 3 pcs red chili (labuyo)
- 4 tbsp ground cumin
- 4 tbsp chili powder
- 3 pcs kaffir lime leaves
- 1 pack, sinigang mix
- 1/2 cup cashew nuts
- 1/2 cup brown sugar
- 4 cups coconut cream
- water to cover
- salt to taste
To finish:
- 2 cups desiccated coconut, toasted till golden brown
- 1 small bunch coriander, chopped finely
Procedure:
- In a very hot casserole with some oil, sear lamb pieces until well browned on all sides. Set aside.
- In a food processor, place onions, lemongrass, turmeric, garlic, ginger, chili, cumin, chili powder, lime leaves, sinigang mix and cashews. Pulse until well minced.
- In the same casserole used for searing, add a bit of oil if needed. Sauté spice mixture for about 3 minutes or until dry.
- Add lamb back then add coconut cream and just enough water to cover.
- Simmer for 1 ½ – 2 hours or until lamb is tender but not falling apart. Take lamb pieces out and set aside.
- Add brown sugar and salt to taste to the sauce. Add toasted coconut and let sauce reduce until almost dry and thick. Rendang should be as dry as possible, with the oil floating on top. (Keep mixing and scraping the bottom of the pot the entire time to prevent burning)
- When sauce is dry and almost paste-like, add lamb back to reheat and mix in chopped coriander.
- Serve hot or room temperature with rice.
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