Indonesian Lamb Rendang
Cooking Level: ★★☆☆☆
1 pc of ginger peeled
10g of palm sugar
2 red small chillies
2 small shallots peeled
3 cloves of garlic peeled
1 tsp coriander
1 tsp cumin
1 tsp turmeric
1 tin coconut milk
1 tsp coconut oil
Freshly chopped coriander
1 kg boneless lamb shoulder or lamb dice
1 stalk of lemongrass
First of all, make a paste blending all the veggies together with the spices and some cold water in a blender until a smooth paste.
In a large pot add the coconut oil and start frying of the lamb until brown, then set aside.
Now roast of the paste in the same pot and add back the Lamb.
Cover with water and let it simmer on low heat for 2-3 hours until the lamb falls apart.
At the end add the coconut milk, stir and simmer for another minute.
Serve in a soup bowl with boil basmati rice and garnish with freshly chopped coriander.