Lamb rendang | Women's Weekly Food

Ingredients

• 2 teaspoon coriander seeds
• 1/4 teaspoon ground turmeric
• 2 brown onions (400g), chopped coarsely
• 4 clove garlic, quartered
• 2 x 10cm (4-inch) sticks (40g) fresh lemon grass, chopped coarsely
• 2 centimetre ( ¾-inch) piece fresh galangal (10g), sliced thinly
• 4 fresh small red thai (serrano) chillies, chopped coarsely
• 2 fresh long red chillies, chopped coarsely
• 2 tablespoon coarsely chopped coriander (cilantro) root and stem mixture
• 2 tablespoon peanut oil
• 1.5 kilogram (3-pound) butterflied leg of lamb
• 1 2/3 cup (410ml) coconut milk