Lamb rendang
Author: Vanie Padayachee
Recipes & Articles by Vanie Padayachee
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4 to 6
Easy
20 minutes
2 hours
Peel and slice the ginger, chop the lemongrass, seed and slice the chillis and peel the garlic.
Soak the tamarind in the boiled water for 15 minutes. Pour through a fine sieve, discard the pulp and reserve the liquid.
Dry-fry the coriander and cumin seeds, cinnamon and cardamom over a medium heat until fragrant. Cool and place in a spice grinder, then grind to a powder.
Place in a food processor along with the ginger, lemongrass, chillies, garlic and a little tamarind water and blend to a smooth paste.
Toast the coconut in a frying pan until golden brown. Cool, then grind as finely as possible in a spice grinder.
Heat the peanut oil in a large saucepan, add the onions and cook until soft. Add the spice paste and fry for 5 minutes.
Add the meat and fry for 5 minutes, or until browned.
Add all the remaining ingredients, except the lime leaves and salt.
Bring to the boil and then gently simmer uncovered for approximately 1½ hours until the lamb is tender.
Slice the Thai lime leaves and add to the saucepan with the salt in the final half hour.
Cook’s note: Serve with fluffy basmati rice or lightly toasted rotis.