Rendang Kambing
The scent and flavor of Malaysian Everbest Veg. Lamb rendang stew are incredibleRendang is a Peranakan trademark dish that is famous in Indonesia, Malaysia, and Singapore.It is an entirely vegetarian dish that may be prepared at home for dinner.To prepare the tastiest lamb Rendang, follow this recipe.
Ingredients
Spice Paste
- 12 unit dried chillies deseed for a milder flavour
- 1 cup boiling water
- 3 unit capsicums minced
- 3 unit lemongrass stalks bottom half - finely sliced
- 1 ½ tbsp fresh galangal peeled and finely chopped
- 1 ½ tbsp fresh ginger peeled and finely chopped
- 2 tbsp coconut or vegetable oil
Curry
- 1 pkt Everbest Veg. Lamb
- 10 g tamarind
- ⅓ cup hot water
- ⅓ cup fresh grated coconut available refrigerated or frozen in most supermarkets
- 1 tbsp coconut oil
- 1 unit cinnamon stick
- 3 unit star anise
- 3 unit green cardamoms pounded using a mortar and pestle
- 1 unit lemongrass stalk bottom half pounded with a pestle
- 400 ml coconut milk
- 4 unit large kaffir lime leaves remove the midrib, and thinly slice the leaves
- 1 tbsp brown sugar or chopped Gula Melaka to taste
- 1 ½ tbsp salt to taste
- 1 bowl steamed rice to server
Instructions
- Simply cut the crown off to make an openingand shake the seeds out to deseed dried red chillies. Remove the seeds and soakthe deseeded chillies for 30 minutes in a cup of boiling water. You can soak whole dried chiles with seeds, as I do, or use dried chiles with seeds.
- Discard the chilli water. Rehydrated red chillies should be chopped into tiny pieces with scissors. In a strong blender,combine them with the remaining Spice Paste ingredients and blend until completely smooth. To start the blender, add up to 1/2 cup of water (in smallincrements).
- Set aside 30 minutes after soaking tamarind in 1/3 cup boiling water. Using your fingers, massage the soaked tamarind and squeeze out all of the pulp into the water. Discard the fibre and seeds. Set aside.
- Place grated coconut in a nonstick frying pan over medium heat to make Kerisik (or toasted coconut). Slowly toast the coconut, swirling with a spatula to properly distribute the heat.
- Reduce the heat to low and continue to toast until golden brown and fragrant. The entire process should take around 5-10minutes on low heat. Allow cooling before transferring the toasted coconut to a bowl.
- In a large heavy-bottomed saucepan, heat a tablespoon of oil over medium heat. Cook for 4-6 minutes until the oilseparates. Add cardamoms, cinnamon, star anise, followed by homemade spicepaste.
- Then add Everbest Veg. Lamb and cook for 8-10minutes.
- Add the roasted coconut, lemongrass stalks, cut kaffir lime leaves, sugar, salt, tamarind pulp, and coconut milk. Stir everything together for a nice blend.
- Bring to a boil, then reduce the heat to a lowsetting. On low heat, make sure the sauce is still boiling. Check the water level every 40-50 minutes, and if the curry begins to dry out, add extra water.(If using a pressure cooker, close it and wait until the pressure is fullbefore lowering the heat to cook for 20-25 minutes.)
- Cover and cook for 2-2.5 hours, or until Everbest Veg. Lamb is soft. (If you're using a pressure cooker, let itrest for 30 minutes before opening it.)
- If there is still a lot of liquid in the potafter the vegetables are soft, reduce it by turning up the heat until the sauce is thick and delicious. Add extra salt and sugar. Serve with steamed rice whileit's still hot.
Notes
