Last night Phil came over so that we could finish off The Seeds of Death and so I flicked through the book Dinner by Domini Kemp and selected a couple of interesting looking recipes before eventually settling on this one. I’ve cooked beef rendang before but the idea of a lamb one was interesting enough to give it a go. The lamb flavour comes through nicely and works well with the flavours and spices. The recipe is astonishingly simple to do, although I did find that I needed to add a little extra coconut milk (actually coconut cream as that’s all I had in the cupboard!) as it had dried out a little too much and lost the creaminess that I associate with this sort of curry. I also bunged in a green pepper as it was a little ‘vitamin-lite’!
Serves 6 (I scaled down the meat for just the two of us, but left all the other proportions the same)
1 tablespoon of olive oil
1 large onion, peeled and chopped
2kg of stewing lamb, diced
400ml of coconut milk
1 tablespoon of coriander seeds (I lightly crushed these before adding them)
3” piece of fresh ginger, peeled and chopped
8 cloves of garlic, peeled and finely chopped
1 green chilli, chopped, seeds and all (to be honest, I dispensed with most of the seeds and only added a few)
2 stalks of lemongrass, outer leaves removed, finely chopped
1 tablespoon of yellow mustard seeds
1 tablespoon of black mustard seeds
1 green pepper, char-grilled and then thickly sliced
Salt and pepper
In a large saucepan, heat the olive oil over a medium heat and sweat the onions until they start to soften. Add the lamb and lightly brown it all over.
Add all of the rest of the ingredients, except for the green pepper, turn down the heat, cover with a lid and cook for an hour, stirring occasionally.
Whilst the meat is cooking, grill the green pepper until skin starts to blacken and then thickly slice.
After the meat has been cooking for an hour check the liquid, (I added some more coconut cream at this juncture as the sauce had thickened a little too much and lost its creaminess.) season and stir in the sliced green pepper.
Pop the lid back on and cook for a further 30 minutes or so – you may need a little longer if the meat isn’t quite tender enough.
Serve immediately with boiled rice and steamed tenderstem broccoli.