Ingredients with Measurements:
- 1 kg of lamb meat, cut into bite-sized pieces
- 2 cans of coconut milk (800 ml)
- 2 stalks of lemongrass, bruised
- 4 kaffir lime leaves
- 2 turmeric leaves
- 1 tbsp of tamarind paste
- 2 tbsp of palm sugar
- 2 tbsp of vegetable oil
- Salt to taste
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the lemongrass, kaffir lime leaves, and turmeric leaves. Sauté for 1-2 minutes until fragrant.
3. Add the lamb meat and cook until browned on all sides.
4. Pour in the coconut milk and bring to a boil.
5. Add the tamarind paste and palm sugar. Stir to combine.
6. Reduce the heat to low and let the mixture simmer for 2-3 hours until the meat is tender and the sauce has thickened.
7. Season with salt to taste.
8. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 30g
Protein: 35g
Carbohydrates: 10g
Fiber: 2g
Sugar: 6g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- Brown sugar can be used instead of palm sugar.
- Lime juice can be used instead of tamarind paste.
Variations:
- Add potatoes or vegetables such as carrots and green beans to the dish.
- Use different types of meat such as beef or chicken.
Tips and tricks:
- Use a large pot with a lid to prevent the sauce from splattering.
- Cook the lamb until browned on all sides to add flavor to the dish.
- Let the dish simmer for at least 2 hours to ensure the meat is tender.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a large bowl with rice on the side.
Garnishes:
Garnish with fresh cilantro or chopped scallions.
Pairings:
Serve with a side of cucumber salad or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Roti bread
- Naan bread
Troubleshooting advice:
- If the sauce is too thin, let it simmer for longer until it thickens.
- If the meat is tough, let it simmer for longer until it becomes tender.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
Food history:
Kambing Rendang is a traditional Indonesian dish that originated in the Minangkabau region of West Sumatra.
Flavor profiles:
Kambing Rendang is a rich and flavorful dish that is slightly sweet and spicy with a hint of tanginess from the tamarind paste.
Serving suggestions:
Serve Kambing Rendang with steamed rice and a side of cucumber salad for a complete meal.
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Region: Indonesian