Goat Rendang | Aussie Beef & Lamb | Food Service | North America

Ingredients

• 2 pounds Australian goatmeat forequarter, diced
• 2 tablespoons tamarind pulp
• 3 teaspoons coriander seeds
• 3 teaspoons cumin seeds
• ½ teaspoon ginger, peeled and sliced
• 3 fresh galangal (red ginger) slices, finely chopped
• 3 lemongrass stalks, chopped
• 4 red chilies, seeded
• 3 cloves garlic, peeled
• 5 tablespoons dried coconut, shredded
• 3 tablespoons peanut oil
• 2 onions, sliced
• 3 tablespoons boiling water
• 1 cinnamon stick
• 2 cardamom pods
• 3 star anise
• 1 ¾ cups (or 16 ounce can) coconut milk
• salt
• kaffir lime leaves