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Spicy lamb rendang
Spicy lamb rendang
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Prep Time:
30 minutes
Cook Time:
364 minutes
Total Time:
394 minutes
Prepare and freeze for a quick and easy meal later - save time for yourself!
Ingredients:
  • 1/2 tsp ground turmeric
  • 2 medium brown onions, roughly chopped
  • 3 garlic cloves, quartered
  • 12cm stalk fresh lemongrass, thinly sliced
  • 2cm piece fresh ginger, peeled, sliced
  • 2 small red chillies, chopped
  • 3 long red chillies, chopped
  • 62.50 ml chopped fresh coriander root and stem mixture (see note)
  • 36.40 gm peanut oil
  • 270ml can coconut milk
  • 127.50 gm beef stock
  • 1.2kg lamb easy-carve forequarter roast
  • Fresh coriander leaves, to serve
  • Steamed jasmine rice, to serve
  • Asian greens, to serve
Instructions:
  • Blend turmeric, onion, garlic, lemongrass, ginger, chillies, coriander, and 1 1/2 tablespoons of oil until a smooth paste is achieved.
  • In a large deep frying pan, heat the remaining oil over medium-high heat. Stir the turmeric mixture for 3 to 4 minutes until fragrant. Pour in the coconut milk and stock, bring to a boil. Transfer everything to a slow cooker and coat the lamb with the mixture.
  • Slow cook lamb on low heat for 5 hours. Then, raise heat to high and simmer uncovered for 1 hour until sauce thickens and lamb is tender. Skim excess oil, shred lamb, and return to sauce. Serve with coriander, rice, and greens.

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