RENDANG KAMBING RECIPE

RENDANG KAMBING RECIPE

You'll need

5kg lamb shoulder, trim excess fat and cut into cubes
750ml coconut milk
50g dried chilli
300g kerisik
35g palm sugar
25g sugar
30g salt
25g kaffir lime leaves
2 pcs turmeric leaves
25g kurma powder

Blend together:

250 g shallot
250g red onion
75g garlic
50g ginger
50g galangal
50g turmeric
150g lemongrass
25g candle nut

Method

1. In a wok, boil coconut milk and blended dried chilli until cooked.

2. Add blended ingredients, cooked for half an hour, until fragrant.

3. Add in kurma powder and lamb shoulder. Cook until lamb is tender.

4. Add kerisik, palm sugar, sugar and salt. Cook till gravy thickens.

5. Add in julienne kaffir lime leaves and turmeric leaves and cook for another 10 minutes.

Yield: 10 portions