Name: Lamb rendang
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 4 to 6 servings
Cuisine: Main Meals
Ingredients: ginger 1small knob,lemongrass stalks 3,red chillies 4,garlic 3 cloves,tamarind pulp 2T,boiled water 3T,coriander seeds 3t,cumin seeds 3t,cinnamon 1stick,cardamom 2pods,dried coconut, shredded 5T,peanut oil 2T,onions, sliced 2,lamb neck, diced 1kg,star anise 3,coconut milk 1¾cups,Sea salt to taste ,Thai lime leaves 3 – 4

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10 hours, plus overnight chilling time

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Braised lemon-and-spinach free-range lamb with organic-rice pilaf

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 2 hours

Ingredients

1.5 kg free-range lamb, sliced knuckles or cubed shoulder
45 ml organic olive oil
fl aked sea salt and freshly ground black pepper
1 - 2 organic onions, thinly sliced
3 cloves organic garlic, crushed
5 ml dried organic oregano
750 ml water or organic chicken stock
3 lemons
300 g organic Swiss chard, roughly sliced, or whole baby spinach leaves
Italian parsley, finely chopped, for sprinkling

For the rice pilaf

2 organic onions, thinly sliced
45ml (3T) organic olive oil
140 g organic brown basmati rice
1 clove organic garlic, crushed
625 ml water
1 x 400 g can chickpeas, rinsed and drained
1 t fl aked sea salt

Method

To make the lamb casserole: Preheat the oven to 180ºC.
Trim any excess fat from the meat. Heat the oil in a heavy casserole then brown the meat in batches, removing with a slotted spoon and seasoning as you go.
Add the onion to the same casserole, with a little oil if necessary. Gently cook until softened then stir in the garlic.
Return the meat to the casserole, sprinkle with the oregano then add the water or stock and the strained juice of 2 lemons.
Bring to a simmer, reduce the heat and cover with a sheet of oiled greaseproof paper and a tight-fi tting lid.
Bake for 1½ to 2 hours, or until the lamb is falling-off -the-bone tender.
Stir in the juice of the remaining lemon and the spinach. Cover and return to the oven for 5 to 10 minutes, or until the spinach wilts.
Check seasoning and serve sprinkled with parsley.
To make the rice pilaf: Brown the onion in 30ml (2T) olive oil. Remove and set side.
Add the remaining spoonful of oil to the pan then stir in the rice until translucent.
Stir in the garlic then add the water, chickpeas and salt, and bring to a bubble.
Reduce to a low heat, cover tightly, then gently cook for 30 minutes.
Turn off the heat and leave to steam, still covered, for 5 minutes. Fluff with a fork.
Serve topped with the reserved browned onion.
Per serving: 4010.1kJ, 49.5g protein, 62.8g fat, 43.5g carbs
Cook's go-green tip: Woolworths free-range products are free from routine antibiotics and animal by-products, and our free-range farms are audited regularly to ensure that international standards are met and maintained.

This is a test recipe

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Lamb rendang