Lamb Rendang with Pilaf Rice
Slow-roasted lamb shoulder coated in a rendang paste, gently cooked in coconut milk until tender and rich with spice. Served alongside aromatic pilaf rice scented with saffron, cardamom and cinnamon.
Ingredients
- 1 lamb shoulder, scored
Paste
- 2 red chillis
- 2 sticks lemongrass
- 1 shallot, peeled and diced
- 2 cloves garlic, peeled
- 1 x 5 cm galangal
- 2 kaffir lime leaves
- ½ tsp coriander seeds
- ½ tsp cumin
Sauce
- 500ml coconut milk
- 100g paste ( above)
- 2 tbs palm sugar
- 2 tsp soy sauce
- 15ml fish sauce
- 2 kaffir lime leaves
- Curry leaves
- 1 red chilli, diced
Rice
- 15ml vegetable oil
- 200g basmati rice
- ½ tsp cumin seeds
- 1 cinnamon stick
- ½ tsp turmeric
- 2 cloves
- 4 cardamon pods, crushed
- 1 bay leaf
- 1 onion, peeled and sliced
- Pinch of saffron
- 500ml water
- 25g butter
Method
Pre heat oven to 160c.
Place all the ingredients for the paste into a food processor and blitz until smooth. Cover the lamb in half the mixture and roast covered for 2 to 3 hours. Pop the rest of the mixture into a pan and warm through to cook out.
Add all the sauce ingredients and gently bubble. For the rice, dry fry the spices for 30 seconds, add the onion and oil and cook for minutes. Add the rice and 500ml water, cover in a cartouche or a lid and cook for 20 minutes.
Remove the cartouche and dot with butter, serve.
Ingredients
- 1 lamb shoulder, scored
Paste
- 2 red chillis
- 2 sticks lemongrass
- 1 shallot, peeled and diced
- 2 cloves garlic, peeled
- 1 x 5 cm galangal
- 2 kaffir lime leaves
- ½ tsp coriander seeds
- ½ tsp cumin
Sauce
- 500ml coconut milk
- 100g paste ( above)
- 2 tbs palm sugar
- 2 tsp soy sauce
- 15ml fish sauce
- 2 kaffir lime leaves
- Curry leaves
- 1 red chilli, diced
Rice
- 15ml vegetable oil
- 200g basmati rice
- ½ tsp cumin seeds
- 1 cinnamon stick
- ½ tsp turmeric
- 2 cloves
- 4 cardamon pods, crushed
- 1 bay leaf
- 1 onion, peeled and sliced
- Pinch of saffron
- 500ml water
- 25g butter
Method
Pre heat oven to 160c.
Place all the ingredients for the paste into a food processor and blitz until smooth. Cover the lamb in half the mixture and roast covered for 2 to 3 hours. Pop the rest of the mixture into a pan and warm through to cook out.
Add all the sauce ingredients and gently bubble. For the rice, dry fry the spices for 30 seconds, add the onion and oil and cook for minutes. Add the rice and 500ml water, cover in a cartouche or a lid and cook for 20 minutes.
Remove the cartouche and dot with butter, serve.
