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Recipe

Lamb rendang

Lamb rendang

Jul 29, 2012 2:00pm
  • 20 mins preparation
  • 1 hr 45 mins cooking
  • Serves 4
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Ingredients

Lamb rendang
  • 2 tablespoon oil
  • 500 gram diced lamb
  • 1 onion, sliced thinly
  • 2 clove garlic, crushed
  • 1/4 cup rendang curry paste
  • 2 70ml can coconut milk
  • 1 cup vegetable stock
  • 2 carrots, halved, sliced
  • 1 small eggplant, chopped
  • 200 gram green beans, trimmed, chopped
  • steamed rice, to serve
Papaya sambal
  • 3 cup thinly sliced papaya
  • 1/2 cup brown sugar
  • 4 green onions, sliced diagonally
  • 1/2 cup coriander leaves
  • 1/4 cup mint leaves
  • 2 tablespoon fish sauce
  • 2 birdseye chillies, finely sliced
  • 1 lemon, juice

Method

Lamb rendang
  • 1
    Heat oil in a large saucepan on high. Brown meat, in 2 batches, 2-3 minutes each batch. Transfer to a plate.
  • 2
    Saute onion and garlic in same pan 4-5 minutes, until tender. Add curry paste. Cook. stirring, 1 minute, until aromatic.
  • 3
    Return meat to pan with coconut milk, stock, carrots and eggplant. Bring to boil. Reduce heat to low and simmer 1 1/4-1 1/2 hours, until meat is tender.
  • 4
    Meanwhile, to make papaya sambal, in a medium bowl, toss all ingredients together.
  • 5
    Stir beans into curry. Simmer 3-5 minutes, until just tender. Serve lamb with rice and papaya sambal.

Notes

You will need 1 small papaya for this recipe. The papaya needs to be julienned (peeled, seeded and sliced into even-sized matchsticks).

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