Lamb and potato rendang
( SERVES 4 )
Photo by Babiche Martens
My favourite Indonesian dishes are a rendang curry and a spicy nasi goring. The flavours in this lamb rendang combine to create a heavenly aroma through the house as it slowly cooks in the oven. A little tip when using turmeric: keep it off the bench as it will stain some surfaces.
|3||Red chillies, seeded and chopped roughly|
|6 cloves||Garlic, chopped|
|¼ cup||Freshly grated ginger|
|1||Lemon, zest only|
|2 Tbsp||Brown sugar|
|1 Tbsp||Ground cumin|
|1 Tbsp||Ground coriander|
|¼ cup||Desiccated coconut|
|2 Tbsp||Olive oil|
|600 g||Lamb, diced|
|1 tin||Coconut cream, approx. 400ml|
|400 g||Potatoes, chopped into 3cm pieces|
|½ cup||Chopped coriander, to sprinkle|
|4 cups||Steamed rice, to serve|
|4 servings||Naan bread|
- Preheat oven to 170C.
- Place chillies, onion, garlic, ginger, turmeric, lemon zest, brown sugar, cumin, coriander, salt, desiccated coconut and tamarind in a blender and blitz to a paste. Add the oil and blitz again.
- Heat an ovenproof casserole dish or frying pan. Add the paste and cook until it becomes aromatic. Add the lamb and brown slightly. Pour in the coconut cream and water. Cover and place in the oven for 1½ hours.
- Stir through the potatoes and place back into the oven for 30 minutes, uncovered, until they are soft and the lamb is tender. Season with salt and pepper.
- Sprinkle with coriander and serve hot, with rice and naan on the side.