Lamb Rendang
This is ballsy, this is rich, this is a punch in your face full of flavour and I love it. Definitely worth the time and effort (plus hunting down some of those special ingredients). Your kitchen will be filled with the most magical aromas, the whole street will be salivating.
Prep: 15 minutes - Cook: 3 hours - Difficulty: Easy - Recipe: Hayden Quinn
Ingredients
Rempah
6 eschallots*, peeled, roughly chopped
5cm turmeric, peeled, roughly chopped
5cm galangal, peeled, roughly chopped
5cm ginger, peeled, roughly chopped
5 cloves garlic, whole
4 Thai green chili*
2 tbs Cobram Estate Light Extra Virgin Olive Oil
Lamb
8 lamb neck chops
400ml coconut cream + water to cover
3 star anise, whole
1 stick cassia bark*
3 sticks lemongrass, bruised and finely chopped, white part only
3 kaffir lime leaf, whole
Sea salt, to taste
1 cup desiccated coconut, toasted
To serve
Cooked white rice
Shredded kaffir lime leaf
NOTES
*You can also use brown onions as replacement for eschallots.
* Add as much or as little chili as you like.
* The rempah can also be made in a mortar and pestle, all you need is a bit of time and some serious elbow grease.
Method
Step 1. Start by making the rempah (this is your flavour base) by adding all ingredients (excluding oil) into the small bowl of a food processor or stick blender with attachment, chop to a coarse paste*. Heat a large heavy based ovenproof saucepan over medium heat, add oil and rempah. Cook, stirring frequently until a deep and rich golden colour, this may take up to 45mins. This step is all about developing flavours and slowly cooking the rempah down.
Step 2. Add lamb and coat well in rempah. Pour over coconut cream and enough water to cover. Scatter over star anise, cassia bark, lemongrass and kaffir lime. Bring to a simmer, reduce the heat and cook covered for 2 hours or until lamb is super tender.
Step 3. Remove lid and increase heat slightly to bring to a simmer and reduce. Once liquid had reduced by half stir through toasted coconut. This will absorb any remaining liquid or oils. Serve with cooked rice and garnish with kaffir lime leaf.
