Name: Lamb rendang
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 4
Ingredients: 2 tablespoon oil; 500 gram diced lamb; 1 onion, sliced thinly; 2 clove garlic, crushed; 1/4 cup rendang curry paste; 2 70ml can coconut milk; 1 cup vegetable stock; 2 carrots, halved, sliced; 1 small eggplant, chopped; 200 gram green beans, trimmed, chopped; steamed rice, to serve; Papaya sambal; 3 cup thinly sliced papaya; 1/2 cup brown sugar; 4 green onions, sliced diagonally; 1/2 cup coriander leaves; 1/4 cup mint leaves; 2 tablespoon fish sauce; 2 birdseye chillies, finely sliced; 1 lemon, juice

Ingredients

2 tablespoon oil

500 gram diced lamb

1 onion, sliced thinly

2 clove garlic, crushed

1/4 cup rendang curry paste

2 70ml can coconut milk

1 cup vegetable stock

2 carrots, halved, sliced

1 small eggplant, chopped

200 gram green beans, trimmed, chopped

steamed rice, to serve

Papaya sambal

3 cup thinly sliced papaya

1/2 cup brown sugar

4 green onions, sliced diagonally

1/2 cup coriander leaves

1/4 cup mint leaves

2 tablespoon fish sauce

2 birdseye chillies, finely sliced

1 lemon, juice

Method

1.Heat oil in a large saucepan on high. Brown meat, in 2 batches, 2-3 minutes each batch. Transfer to a plate.

2.Saute onion and garlic in same pan 4-5 minutes, until tender. Add curry paste. Cook. stirring, 1 minute, until aromatic.

3.Return meat to pan with coconut milk, stock, carrots and eggplant. Bring to boil. Reduce heat to low and simmer 1 1/4-1 1/2 hours, until meat is tender.

4.Meanwhile, to make papaya sambal, in a medium bowl, toss all ingredients together.

5.Stir beans into curry. Simmer 3-5 minutes, until just tender. Serve lamb with rice and papaya sambal.

You will need 1 small papaya for this recipe. The papaya needs to be julienned (peeled, seeded and sliced into even-sized matchsticks).
Note

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Ingredients

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