Rendang Lamb Shank
Rendang Lamb Shank
Try this easy and spicy lamb curry recipe by Martin Yan from Back to Basics.
  • Technique Braising
  • Preparation Time 5 minutes
  • Cooking Time 2 hours
  • Yield 5 servings
As seen on Back to Basics
Ingredients
  • 5 Lamb shank
  • 250 grams Chilli paste
  • 3 Kaffir lime leaves
  • 2 Turmeric leaves
  • 50 grams Brown coconut paste
  • 180 grams Coconut milk
  • Palm oil for sautéing
  • To Sauté:
  • 5 Star anise seeds
  • 3 Cardamom pods
  • 5 Cloves
  • 2 Cinnamon sticks
  • 3 Lemongrass stalks, smashed
  • To Blend:
  • 200 grams Shallots
  • 150 grams Garlic
  • 200 grams Ginger
  • 50 grams Candle nut
Method
  1. Heat up oil in a large pot, then add in star anise seeds, cardamom pods, cloves, cinnamon sticks, and lemongrass to sauté
  2. When the spices begin to fry, add in blended shallot, garlic, ginger and candle nutmixture, and continue to sauté for another 5 minutes, until slightly brown
  3. Add Chilli paste, kaffir lime leaves, turmeric leaves, brown coconut paste, and coconut milk
  4. Pour in some water, and simmer until the rendang thickens slightly
  5. Season with salt to taste, and set lamb shanks in them to braise until tender
  6. This should take about 2 hours
  7. Serve warm with ketupat or rice

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