MALAYSIAN LAMB RENDANG
———————————–

From the Taste of Asia book

It’s worth the effort to get the extra ingredients if you don’t have them in stock cupboards and worth the time it takes to do it – bear in Mind it takes 1 hr 15 min to cook it so not one for when you’re on a tight schedule xxx

SERVES 4
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp chilli powder
3/4 tsp turmeric
2 large onions peeled and quartered
2x 5cm pieces ginger ( I used 2 cubes of frozen ginger )
5 garlic cloves
1 lemon grass stalk roughly chopped ( I used 1tsp lazy lemongrass paste)
1/2 red chilli ( add whole chilli if you like it very hot)
1 cinnamon stick or 1/2tsp powder
5 fresh or dried kaffir lime leaves ( Schwartz do these , got them in a big morrisons)
2 lamb oxo cubes + 300ml water
750g lamb steak cut into bite sized cubes
200ml light coconut milk (synned I used a little diddly 165ml tin which was fine )
1 tsp sweetener
Salt and pepper

Book states 2.5 syns on original or EE per serving

Put coriander seeds and cumin seeds In a small pan and dry fry until lightly toasted. Grind to a powder with a pestle and mortar
Mix in chilli powder & turmeric and set aside Place onions garlic ginger chilli and lemongrass into a food processor and blend to a paste. Spray a large pan with Frylight over a medium heat and add cinnamon and lime leaves, fry for 30 secs
Add onion paste and fry for 2 mins stirring
Add ground spice mix and fry for another 2-3 mins
Pour in lamb stock and coconut milk and bring to boil. Add sweetener turn down heat, cover lightly and cook for 1 hour stir occasionally

Uncover pan and cook to allow sauce to thicken for 10-15 mins ( this is worth the wait & crucial) Serve with veg/ rice etc.

20140219-090352.jpg

Advertisements