Lamb Rendang

Name: Lamb Rendang
Ingredients: 2 tsp coriander seeds; 1/4 tsp ground turmeric; 2 None Spanish onions, chopped coarsely; 4 cloves garlic, quartered; 2 (4 inch) stalks fresh lemongrass, chopped coarsely; 2 tbsp fresh galangal, sliced thinly; 4 None fresh small red Thai chilies, chopped coarsely; 2 None fresh long red chilies, chopped coarsely; 2 tbsp coarsely chopped fresh cilantro root and stem mixture, plus extra leaves to serve; 2 tbsp peanut oil; 1 (3 1/3 lb) butterflied leg of lamb; 1 2/3 cups coconut milk

12 ingredients

5 steps

Ingredients

2 tsp coriander seeds
1/4 tsp ground turmeric
2 None Spanish onions, chopped coarsely
4 cloves garlic, quartered
2 (4 inch) stalks fresh lemongrass, chopped coarsely
2 tbsp fresh galangal, sliced thinly
4 None fresh small red Thai chilies, chopped coarsely
2 None fresh long red chilies, chopped coarsely
2 tbsp coarsely chopped fresh cilantro root and stem mixture, plus extra leaves to serve
2 tbsp peanut oil
1 (3 1/3 lb) butterflied leg of lamb
1 2/3 cups coconut milk

Directions

1

Dry-toast spices in a small frying pan over medium-low heat, stirring, for 1 min, or until fragrant. Transfer to a food processor along with onions, garlic, lemongrass, galangal, chilies and fresh cilantro. Process until mixture forms a paste.
2

Preheat oven to 300°F.
3

Heat 1 tbsp oil in a large Dutch oven. Sear lamb, turning occasionally, until browned all over. Set lamb aside.
4

Add remaining oil to pan. Cook paste, stirring, until fragrant. Add coconut milk and bring to a boil.
5

Return lamb to pan. Transfer to oven to braise, turning occasionally, for 3 hours, or until liquid has evaporated. Cover lamb and let rest for 10 mins before serving. Serve sprinkled with fresh cilantro leaves.