Lamb Me Your Recipe:

Rendang Kambing

A traditional Indonesian dish usually cook with Beef, how about we have lamb for a twist?

Episode 1: Rendang Kambing

Originally from Indonesia, this much beloved dish has spread to most of Southeast Asia, finding a home in the taste buds of everyone.

This iconic dish might have begun as a beef-based dish but the lamb rendang is just as popular. Its time for Paul and his mother to try their hand at a dish that was once voted the tastiest on a CNN poll. How’s that for pressure?

Ingredients

500gm Lamb Shoulder
6 tbsp cooking oil
12 lime leaves
2 lemon grass, white part only crushed
Brown sugar /salt to taste
500 ml water
1 cup concentrated coconut milk

Spice Mix

Blend all the following ingredients together to make the rempah/spice paste:

12 dried chilles deseeded soaked in warm water till soft.
5 fresh chillies 2 chilli Padi
1 small red onion sliced
7 shallots cut into 3 pieces
2 cloves garlic crushed
1/2 inch ginger sliced
3cm lengkuas (blue ginger) sliced
3cm yellow ginger sliced
2 candlenut findly pound
4 tbsp coriander powder

Directions

Heat wok and add cooking oil, when hot add lemon grass and fry to release flavour.
Then add spice paste, fry till fragrant, when paste is drier and thicker with a thin layer of oil forming on top, add lamb shoulder and stir well for 5 min.
Then add water and coconut milk accordingly, tear lime leaves and brown sugar/salt to taste.
Stir well, then reduce heat and cover till meat is tender and gravy is at the consistency you want.
Keep stirring every now and then, cooking time between 1-2hrs.