Lamb Rendang

Name: Lamb Rendang
Ingredients: 3 tablespoons olive oil; 1 large onion, chopped; 1 teaspoon dried red pepper flakes; 1 tablespoon crushed ginger; 6 cloves garlic, crushed; 2 lbs lamb, cut in 3/4 inch cubes; 2 teaspoons dried lemon grass or 3 stalks fresh lemongrass, with ends crushed; 2 cups water; 3 cups coconut milk, divided; 1 teaspoon sugar; salt

11 ingredients

9 steps

Ingredients

3 tablespoons olive oil
1 large onion, chopped
1 teaspoon dried red pepper flakes
1 tablespoon crushed ginger
6 cloves garlic, crushed
2 lbs lamb, cut in 3/4 inch cubes
2 teaspoons dried lemon grass or 3 stalks fresh lemongrass, with ends crushed
2 cups water
3 cups coconut milk, divided
1 teaspoon sugar
salt

Directions

1

Fry onion, red pepper flakes, ginger root and garlic in 3 Tbsp.
2

oil.
3

When golden brown, add meat, lemon grass, water, and 1 1/2 cups coconut milk.
4

Bring to a boil.
5

When meat is almost cooked, add sugar and remaining coconut milk.
6

Return to a boil.
7

Lower heat and allow to simmer until very tender, about 1 1/2 hours.
8

When done, meat will be very tender and much of the liquid should have evaporated giving the dish a stew-like quality.
9

Add salt to taste and serve with rice.