Lamb rendang | Women's Weekly Food
Create aromatic spice paste and simmer with coconut milk for tender lamb in a flavorful oven-baked dish. Perfect for spice lovers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 teaspoons coriander seeds
- 1/4 teaspoon ground turmeric
- 2 brown onions (400g), chopped coarsely
- 4 cloves 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 tablespoons coarsely chopped coriander (cilantro) root and stem mixture
- 2 tablespoons peanut oil
- 1 1/2 kilograms (3-pound) butterflied leg of lamb
- 1 2/3 cup (410ml) coconut milk
More Like This
Lamb Rendang with Pilaf Rice - James Martin Chef
jamesmartinchef.co.uk
Lamb rendang
nzwomansweeklyfood.co.nz
Spiced roast lamb with coconut rice
nzwomansweeklyfood.co.nz
Curried Lamb Recipe | RecipeLand
recipeland.com
Beef Rendang | TASTE
tastecooking.com
Lamb Pasanda
pinchofnom.com
Beef Rendang Recipe Recipe | Better Homes & Gardens Australia
bhg.com.au
Raan-spiced Lamb Recipe | Co+op
grocery.coop