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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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My Lamb version to Chicken Rendang from the cookbook Extending the Table Ingredients:
3 tablespoons olive oil |
1 large onion, chopped |
1 teaspoon dried red pepper flakes |
1 tablespoon crushed ginger |
6 cloves garlic, crushed |
2 lbs lamb, cut in 3/4 inch cubes |
2 teaspoons dried lemon grass or 3 stalks fresh lemongrass, with ends crushed |
2 cups water |
3 cups coconut milk, divided |
1 teaspoon sugar |
salt |
Directions:
1. Fry onion, red pepper flakes, ginger root and garlic in 3 Tbsp.
2. oil.
3. When golden brown, add meat, lemon grass, water, and 1 1/2 cups coconut milk.
4. Bring to a boil.
5. When meat is almost cooked, add sugar and remaining coconut milk.
6. Return to a boil.
7. Lower heat and allow to simmer until very tender, about 1 1/2 hours.
8. When done, meat will be very tender and much of the liquid should have evaporated giving the dish a stew-like quality.
9. Add salt to taste and serve with rice.
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