Lamb Rendang with Pilaf Rice - James Martin Chef

Ingredients

• 1 lamb shoulder, scored
• 2 red chillis
• 2 sticks lemongrass
• 1 shallot, peeled and diced
• 2 cloves garlic, peeled
• 1 x 5 cm galangal
• 2 kaffir lime leaves
• ½ tsp coriander seeds
• ½ tsp cumin
• 500ml coconut milk
• 100g paste ( above)
• 2 tbs palm sugar
• 2 tsp soy sauce
• 15ml fish sauce
• Curry leaves
• 1 red chilli, diced
• 15ml vegetable oil
• 200g basmati rice
• ½ tsp cumin seeds
• 1 cinnamon stick
• ½ tsp turmeric
• 2 cloves
• 4 cardamon pods, crushed
• 1 bay leaf
• 1 onion, peeled and sliced
• Pinch of saffron
• 500ml water
• 25g butter