Lamb Rendang (Spicy Lamb Curry)
- 1 1/2 lbs boneless leg of lamb (or any other stewing meat), cut into cubes
- 7 tablespoons oil
- 1/4 piece turmeric leaf (optional), thinly shredded
- 10 kaffir lime leaves
- 1 stalk lemongrass, cut into 2-inch length
- 1 1/2 cups coconut milk
- 2 tablespoons desiccated coconut, lightly toasted
- 2 small sized potatoes (optional), peeled, and cut into bite-size
- salt and sugar to taste
- 3 tablespoons oil
- 10 dried red chilis, soaked in warm water and seeds removed
- 5 fresh red chilis, seeds removed
- 2 stalks lemongrass (white part only), lightly smashed
- 7 shallots, or 1 small red onion
- 1 clove garlic
- 1/2-inch ginger, peeled
- 1/2-inch galangal (lengkuas), peeled
- 1 teaspoon corriander seeds
- 1 candlenut, lightly smashed
- 1 teaspoon tamarind paste
- 1 tablespoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon sugar
- This recipe is gluten-free
- Produce
- Candlenut (1)
- Corriander, seeds (1 teaspoon)
- Desiccated coconut, lightly toasted (2 tablespoons)
- Garlic (1 clove)
- Ginger (1/2 inch)
- Kaffir lime, leaves (10)
- Lemongrass (3 stalk)
- Red chilis, dried (10)
- Red chilis, fresh (5)
- Shallots (7)
- Sized potatoes, small (2)
- Meat
- Leg of lamb, boneless (1 1/2 lbs)
- Canned Goods
- Coconut milk (1 1/2 cups)
- Condiments
- Tamarind paste (1 teaspoon)
- Cooking & Baking
- Galangal (1/2 inch)
- Salt (1 teaspoon)
- Salt and sugar (1)
- Sugar (1 teaspoon)
- Turmeric (1/4 piece)
- Turmeric, powder (1 tablespoon)
- Vegetable oil (10 tablespoons)
Preparation
Read recipe preparation on rasamalaysia.com
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Recipe Stats
Published January 25, 2012 (1 year ago).
47 people saved this recipe.
