Lamb and Melted Shallot Rendang

This is the version with the melted shallots, see notes for the saucy version.

One of the best meals I had in Kuala Lumpur was at Village Park- the restaurant was impressively busy and ran unbelievable smoothly. We had nasi lemak ayam goreng and ayam rendang with a side of goat? curry?

It feels like many years ago now, but the rendang was so delicious, it really stuck with me. The flavours in the dish are incredible- coconutty, spiced, and just so well balanced - I knew they would work perfectly with slow cooked lamb.

Now, this isn’t what rendang looks like traditionally…it’s very different. I took those flavours and created this dish that you can have in 2 ways, saucy or drier (I say drier, but it still goregously juicy). I’ve added in the notes the way to keep is saucy, and it you love the idea of melted shallots, almost like caramelised shallot mash, I really would recommend it!

The best way to serve it is with rice, sambal, a boiled egg and some peanuts and crispy ikan bilis, just like a nasi lemak. But really, any sides will do.

Notes: If you want the dish saucier- add 500ml coconut milk and 500ml of water. Half way through, cover the pan or tin with foil and cook for the remainder of the time.

Serves: 3-6

Prep/cooking time: 5 hrs

Ingredients 

1KG Bone-in Whole Lamb Shoulder 

40g Tamarind Puree

200ml Boiling Water

5 Shallots, peeled and thinly sliced

1 Bulb of Garlic, peeled and thinly sliced

15g Ginger, finely grated

2 Tsp  Galagal Puree

2 Lemongrass Stalks, trimmed and bashed

1 Star Anise 

1/2 Cinnamon stick 

6 Green Cardamom Pods, lightly bashed 

5 Cloves 

400ml Coconut Milk (full fat)

15g Pandan Leaves, optional

8 Makrut Lime Leaf 

For the Garnish:

1 Mild Red Chilli, thinly sliced  

Fried Onions

2 Limes 

Method: 

1. Bring the lamb up to room-temperature at least 1 hour before cooking. Pat it dry and season with salt. 

2. Place the tamarind puree into a bowl with the boiling water. Let steep for 20-30 mins until soft, stir together and pass through a sieve to get rid of the seeds and pulp. Set the tamarind water aside. 

3. Pre-heat the oven to fan 160°C.

4. Place an ovenproof pan onto medium-high heat with a drizzle of oil. Once hot, sear the lamb all over until golden-brown, 10-15 minutes. Set aside. (If you don’t have an ovenproof pan, cook and transfer the lamb and sauce into a baking tin).

5. Add the shallots into the empty lamb pan, scrape all the bits stuck to the bottom of the pan, and cook until transluscent, 3-5 minutes. Add the garlic, ginger, galangal, lemongrass, and all the spices in, fry until fragrant. Pour the coconut milk and tamarind water in. Stir the lime leaf and pandan through. Lightly season with salt and bring the mixture to the boil. Return the lamb shoulder back into the pan and transfer into the oven for 3-4 hours until fork tender, basting the shoulder half way through.

**See notes for the saucy version of this lamb rendang dish.

6. Garnish with lime zest, crispy onion and red chilli. Wedge the limes and serve alongside.