Rendang Lamb & Potato Curry
The flavours in this lamb rendang and potato curry combine to create a heavenly aroma through the house as it slowly cooks in the oven. A lovely dish to cook on a cold weekend afternoon. Finish with toasted coconut for a extra texture & depth of flavour.
Serves 4
Effort: Easy/ Moderate
Prep: 15 mins
Cook: 2 hours
Gluten free
Ingredients
2 tbsp coconut oil
1kg lamb chops (neck or forequarter)
2 tbsp Rendang paste
2 medium brown onions, sliced
4 garlic cloves roughly chopped
3cm ginger, peeled and roughly chopped (or paste 2 tbsp)
3 kaffir lime leaves
400ml coconut cream
1 cup chicken stock
1/2 tsp chilli flakes
1 tsp sugar
2 tsp salt
1 cup desiccated coconut
400 g potatoes, chopped into 3cm pieces
Coriander - to serve
Red chilli - to serve
Instructions
Oven
Preheat oven to 170c/ 150c fan.
Heat an ovenproof casserole dish or frying pan. Add the coconut oil & rendang paste and cook until it becomes aromatic. Add the lamb and brown on both sides.
Add sliced onion, garlic & ginger and stir through. Cook for a further 3-4 minutes.
Add coconut cream and chicken stock, then to the liquid add the chilli flakes and kefir lime leaves.
Sprinkle in the sugar & salt and stir through. Place a lid on the pan and put in the oven for 1.5 hours.
Meanwhile, in a small fry pan toast the desiccated coconut and set a side for later.
Remove the pan from the oven after 1.5 hours & stir through the potatoes and place back into the oven for 30 minutes, uncovered, until they are soft and the lamb is tender.
In the last 10 minutes of cooking add the toasted coconut to the sauce and stir through.
Serve with fresh coriander, fresh mint and sliced chilli
Slow Cooker
Heat a casserole dish or frying pan with the coconut oil. Add the lamb and brown on both sides.
Add 1 tbsp of Rendang paste and cook until it becomes aromatic coating the browned lamb pieces.
In the slow cooker pot add the sliced onion, garlic & ginger.
Pour in the chicken stock, coconut cream, the rest of the rendang paste, chilli, sugar, salt and kefir lime leaves if using.
Add the potato pieces on top.
Place the lamb & and any juices/ crunchy bits from the bottom of the pan into the slow cooker pot.
Place the lid on and cook on low for 8 hours or until the meat is tender and falling off the bone OR on high for 4 hours or until the meat is tender and falling off the bone.
In the meantime, in a small fry pan toast the desiccated coconut and set a side for later.
Once the meat is fall apart tender and the potatoes soft, add the toasted coconut to the sauce and stir through.
Serve with fresh coriander, fresh mint and sliced chilli
Hints & tips
Lamb - Other cuts that are suitable include – lamb shanks, diced lamb shoulder, diced lamb leg (cooking times will be dependent on cut). Shanks would need a little longer in the oven were as diced lamb will cook quicker.
Easy swaps - Potato can be swapped out for alternatives such as sweet potato or pumpkin. You could even use cauliflower if you preferred.
No kefir lime leaves - try swapping it for lemongrass, fresh or paste. If you are using fresh give the stalk a good bash and add to the pan at step 4. If it is paste add 2 tbsp at step 4. It will give a different flavour note but still just as delicious.
Serving suggestion - This dish is really delicious with some green beans and garlic naan. You could also add some rice to this dish to bulk it out and soak up the yummy rendang sauce.
Portion size - Serves 4 or 2 with leftovers. Can easily double.
Storage - Store in the fridge for 3 days - curries always taste better the next day! Suitable for freezing.
