Lamb Ren­dang & Baked Pota­toes

Simply Her (Singapore) - - Home & Food Recipes -

By Ter­ence Pang

Serves 4

IN­GRE­DI­ENTS

For the ren­dang paste: 75ml cook­ing oil 75g red onions, chopped 40g gar­lic, chopped 25g le­mon­grass, chopped 25g blue gin­ger (galan­gal), chopped 50g dried chill­ies, chopped

DI­REC­TIONS

1 In a large pan, heat the oil and saute the ren­dang paste in­gre­di­ents un­til fra­grant. 2 Add the turmeric leaves, lime leaves, car­damom pods and cin­na­mon sticks and stir-fry over medium heat for 5min. 3 Add the lamb cubes, co­rian­der pow­der, cumin pow­der, turmeric pow­der and lime juice. Stir-fry un­til meat is browned and coated with the ren­dang paste. 4 Add co­conut milk and sim­mer over low heat for 40min un­til the meat is ten­der. Add salt and su­gar to taste. 5 Bake the pota­toes in a pre­heated 150 deg C oven for 20min or un­til cooked. Peel and cut pota­toes into chunks. Toss with olive oil, salt and pep­per. 6 Trans­fer the lamb ren­dang to a food container or di­vide it into sin­gle por­tions and top with the baked pota­toes. 2 turmeric leaves 2 kaf­fir lime leaves 6 car­damom pods 2 cin­na­mon sticks 500g lamb leg, cubed 20g co­rian­der pow­der 20g cumin pow­der 10g turmeric pow­der 16ml lime juice 250ml co­conut milk* Salt, to taste Su­gar, to taste For the baked pota­toes: 200g pur­ple pota­toes* 20ml olive oil Salt and pep­per, to taste

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