Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into bite-sized pieces
- 2 cans coconut milk (13.5 oz each)
- 2 stalks lemongrass, bruised
- 6 kaffir lime leaves
- 1 cinnamon stick
- 3 star anise
- 3 cardamom pods
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp fennel powder
- 1 tsp salt
- 2 tbsp brown sugar
- 1 cup water
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot or Dutch oven
- Mortar and pestle (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the lemongrass, kaffir lime leaves, cinnamon stick, star anise, and cardamom pods. Cook for 1-2 minutes until fragrant.
2. Add the lamb shoulder to the pot and cook until browned on all sides, about 5-7 minutes.
3. In a mortar and pestle (or a small bowl), mix together the turmeric powder, coriander powder, cumin powder, fennel powder, and salt. Add this spice mixture to the pot and stir to coat the lamb.
4. Pour in the coconut milk, brown sugar, and water. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
6. Serve hot with rice or noodles.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 10g
Protein: 25g
Sodium: 500mg
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef or chicken
- Lemongrass can be substituted with lemon zest
- Kaffir lime leaves can be substituted with lime zest
- Brown sugar can be substituted with palm sugar or honey
Variations:
- Add vegetables such as potatoes, carrots, or bell peppers
- Use different types of meat such as beef or chicken
- Adjust the spice level to your liking by adding more or less chili flakes
Tips and tricks:
- Bruise the lemongrass stalks by hitting them with the back of a knife to release their flavor.
- Use a mortar and pestle to grind the spices for a more authentic flavor.
- Simmer the lamb on low heat for a longer period of time to ensure it is tender and flavorful.
Storage instructions:
- Store leftover lamb rendang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lamb rendang in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the lamb rendang in a large bowl with rice or noodles on the side.
- Garnish with fresh cilantro or sliced red chili peppers.
Pairings:
- Serve with a side of steamed vegetables such as broccoli or bok choy.
- Pair with a light and refreshing salad.
Suggested side dishes:
- Steamed rice
- Noodles
- Stir-fried vegetables
Troubleshooting advice:
- If the sauce is too thin, continue to simmer the lamb rendang until it thickens to your liking.
- If the lamb is tough, simmer for a longer period of time until it is tender.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Rendang is a traditional Indonesian dish that originated in the Minangkabau region of Sumatra. It is typically made with beef or chicken and cooked in coconut milk and spices until the sauce has thickened.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve with a side of steamed rice or noodles and a refreshing salad.
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Region: Indonesian