Slow-Simmered Lamb Rendang

Name: Slow-Simmered Lamb Rendang
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 2 lb lamb shoulder, cubed; 1 can coconut milk (13.5 oz); 4 shallots; 4 garlic cloves; 2 inches ginger; 3 lemongrass stalks; 4 dried chilies; 2 tbsp ground coriander; 1 tsp turmeric; 2 tbsp toasted coconut; 1 tbsp tamarind paste; salt and sugar

Lamb cooked low and slow in coconut milk and spice paste until the sauce reduces to a dark, clingy glaze. Deep and aromatic Indonesian comfort.

Prep25 min

Cook2 hr

Total2 hr 25 min

Serves6

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises

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BlenderFor smooth soups and sauces

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8-inch chef's knifeFor all the chopping

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Steps

Blend shallots, garlic, ginger, 1 lemongrass stalk and chilies into a paste.

Fry the paste in oil 5 minutes. Add the lamb and spices.

Add coconut milk, remaining bruised lemongrass, and tamarind; simmer 1 1/2 to 2 hours, stirring, until the sauce reduces and darkens.

Stir in toasted coconut and season. Serve with rice.

TipStir often near the end; the sauce thickens and can catch.