Lamb Rendang (Spicy Lamb Curry)
- 1 1/2 lbs boneless leg of lamb (or any other stewing meat), cut into cubes
- 7 tablespoons oil
- 1/4 piece turmeric leaf (optional), thinly shredded
- 10 kaffir lime leaves
- 1 stalk lemongrass, cut into 2-inch length
- 1 1/2 cups coconut milk
- 2 tablespoons desiccated coconut, lightly toasted
- 2 small sized potatoes (optional), peeled, and cut into bite-size salt and sugar to taste
- 3 tablespoons oil
- 10 dried red chilis, soaked in warm water and seeds removed
- 5 fresh red chilis, seeds removed
- 2 stalks lemongrass (white part only), lightly smashed
- 7 shallots, or 1 small red onion
- 1 clove garlic
- 1/2-inch ginger, peeled
- 1/2-inch galangal (lengkuas), peeled
- 1 teaspoon corriander seeds
- 1 candlenut, lightly smashed
- 1 teaspoon tamarind paste
- 1 tablespoon turmeric powder
- 1 teaspoon salt 1 teaspoon sugar
- Plug in the crock pot/slow cooker and turn setting to High. Blend all Spice Paste ingredients in a food processor until fine. Scoop out, and set aside. Season lamb cubes with a little salt and put aside.
- In a wok, heat up oil, stir-fry turmeric leaf and kaffir lime leaves until fragrant.
- Turn heat to slightly medium-high, add blended Spice Paste, stir-fry until fragrant, or until color changes for 5 minutes.
- Put in lamb cubes, stir well and continue cooking for 5 minutes.
- Pour in coconut milk and toasted coconut and bring to a quick boil. Turn off heat and move all pre-cooked contents from wok into crock pot and braise for 1 1/2 hours.
- Remove pot cover, stir and check to make sure the dish is not too dry and the lamb is tender enough to your liking.
- Mix in potatoes, cover pot, and continue cooking for 1-1 1/2 hours, or until the meat is tender enough. Turn off heat. Unplug crock pot and allow the dish to sit for 30 minutes to 1 hour. The sauce will slowly evaporate, and may appear slightly dry and thickened. The Lamb Rendang is ready to dish up. Serve with steamed white rice or coconut rice.