Slow-cooked lamb shoulder rendang

I cook lamb rendang from time to time, but never slow cook it as I tend to use diced lamb.  I bought lamb shoulder on Ocado last week.   Slow cooking is a method which suits me at the moment as it’s easier to leave something cooking on a low temperature in the oven whilst I get on with my day. 

I decided to slow-cook the lamb shoulder in a rendang sauce this morning.  I left it to cook for 4 hours and the meat the just fell off the bone.  I added some potatoes into the sauce during the last 30 minutes.  This is a simplified version of rendang as I know it, but tasty nonetheless. 

Ingredients: (serves 2)

A) Paste

  • 8 dried chillies, soaked in hot water for 30 minutes , drained, then de-seeded (leave seeds in if you prefer the dish hot)
  • 1 yellow onion, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 1 inch ginger, peeled and sliced
  • 1 inch galangal, peeled and sliced
  • 1 lemongrass, trimmed and sliced
  • 2 candlenuts, crushed (or use macadamia nuts)
  • 2 to 3 tbsp water

B) Other ingredients

  • 2 tbsp vegetable oil
  • 500g lamb shoulder (bone on)
  • 1 tsp ground cumin
  • 1 tsp fenel seeds
  • 1 tsp coriander seeds
  • 2 kaffir lime leaves
  • 1/3 cup coconut milk
  • 1/4 cup tamarind juice
  • 2 tbsp toasted dessicated coconut
  • salt and pepper to taste

Method:

  1. Pre-heat the oven at 120 degrees
  2. Blend the paste ingredients to a fine consistency
  3. Heat oil in a big oven-proof dish/heavy based pot
  4. Brown the lamb for 3 to 4 minutes on either side, then remove to a plate
  5. Fry the paste (from step 1), along with the ground cumin, fennel and coriander seeds for 5 minutes over low heat
  6. Place the lamb back into the pot.  Add the kaffir lime leaves, coconut milk and tamarind juice.  Put the lid on and place in the oven
  7. Leave to cook for 3.5 hours.  Remove the pot from the oven and add the dessicated coconut.  Season with salt and pepper.  Place the pot back into the oven for another 30 minutes
  8. Remove the pot from the oven.  Take the lid off and shred the lamb with a fork and knife.  Serve the lamb and rendang sauce with jasmine/brown rice

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