Rendang has an incredible depth of flavour, with complexity and many layers of spices. It’s straight forward to make, though it does take time and perhaps a trip to the grocery store
SERVES: 4 PREP TIME: 30 mins COOKING TIME: 90 mins
Rempah for rendang
- For the rendang, blend the rempah ingredients together to a smooth paste in a food processor. Fry the rempah in the oil for about 10 minutes until very fragrant. Add the chops, lemongrass and whole lime leaves and fry for a few minutes to coat in the paste. Add the coconut cream, sugar, and a cup of water and bring to a simmer. Simmer covered for about 1 hour.
- Meanwhile, for the kerisik fry the coconut in a separate frypan until golden brown.
- Add the kerisik, stir well and cook over medium heat for 15 minutes until the rendang is thick and oily. Scatter with the shredded lime leaves and serve with rice and slices of cucumber.
- Other cuts that are suitable include – neck chops, lamb shanks, lamb curry, lamb rendang (cooking times will be dependent on cut)