Lamb and potato rendang - Eat Well Recipe - NZ Herald (2024)

Lamb and potato rendang - Eat Well Recipe - NZ Herald (1)

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Lamb and potato rendang - Eat Well Recipe - NZ Herald (2)

By

Angela Casley

Food writer for Viva

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My favourite Indonesian dishes are a rendang curry and a spicy nasi goring. The flavours in this lamb rendang combine to create a heavenly aroma through the house as it slowly cooks in the oven. A little tip when using turmeric: keep it off the bench as it will stain some surfaces.

Ingredients

3Red chillies, seeded and chopped roughly
1Onion, chopped
6 clovesGarlic, chopped
¼ cupFreshly grated ginger
2 tspTurmeric
1Lemon, zest only
2 TbspBrown sugar
1 TbspGround cumin
1 TbspGround coriander
1 tspSalt
¼ cupDesiccated coconut
¼ cupTamarind
2 TbspOlive oil
600 gLamb, diced (Main)
1 tinCoconut cream, approx. 400ml
1 cupWater
400 gPotatoes, chopped into 3cm pieces
½ cupChopped coriander, to sprinkle
4 cupsSteamed rice, to serve
4 servingsNaan bread

Directions

  1. Preheat oven to 170C.
  2. Place chillies, onion, garlic, ginger, turmeric, lemon zest, brown sugar, cumin, coriander, salt, desiccated coconut and tamarind in a blender and blitz to a paste. Add the oil and blitz again.
  3. Heat an ovenproof casserole dish or frying pan. Add the paste and cook until it becomes aromatic. Add the lamb and brown slightly. Pour in the coconut cream and water. Cover and place in the oven for 1½ hours.
  4. Stir through the potatoes and place back into the oven for 30 minutes, uncovered, until they are soft and the lamb is tender. Season with salt and pepper.
  5. Sprinkle with coriander and serve hot, with rice and naan on the side.

More Asian recipes from Angela

  • Chicken and pumpkin yellow curry
  • Black rice pudding with banana and coconut

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Lamb and potato rendang - Eat Well Recipe - NZ Herald (2024)

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