Lamb Rendang Curry

Lamb Rendang Curry

SERVES 4-6
TAKES UP TO 4-5 HOURS

Description

For Easter 2023 we challenged recipe developer and food photographer James Strawbridge (@jgstrawbridge) to develop 4 recipes using - in our humble opinion - undervalued lamb cuts as their star ingredient. This recipe once again shows the versatility of lamb shoulder. A cut which when cooked slowly is equally delicious with minimal seasoning as it is with Mediterranean flavours or in the case of Rendang, the Indonesian treatment.   

After a little prep to get the lamb shoulder and vegetables going, this recipe for a fragrant lamb rendang curry largely takes care of itself. We recommend preparing and organising your ingredients in front of you so that once you have seared the lamb minimal thinking will be required to coat the vegetables in fragrant curry paste and release the scent of the spices before adding coconut milk and tucking the lamb in amongst the vegetables. Once the lamb is in the oven, you can pick up a favourite book, spend time with the family or get on with a bit of busy work for a good 3-4 hours.

We hope this recipe will encourage you to join our ongoing quest to reduce waste and balance the carcass for more sustainable farming and butchery practices that truly value the whole animal from nose to tail.  

Photography by James Strawbridge

Method

1. Preheat your oven to 200˚C and remove your lamb from the fridge an hour before you plan to cook it. Rub the lamb with 1 tablespoon of sesame oil and season generously with salt and pepper. Sear the joint in a large roasting tray until browned and caramelised on all sides. Remove the lamb from the roasting tray temporarily.

2. Next make your Rendang style curry paste in a small bowl by mixing all aromatic ingredients together and add to the roasting tray with the lamb juices. Fry off your sweet potato, fennel, mushrooms, and onion for 3-4 mins with chillies, lime leaves, star anise and cardamom. Once the curry paste has coated the vegetables return the lamb to roasting tray and stir well to coat in the spicy sauce. Add in all your coconut flakes, coconut milk and chicken stock.

3. Cook the lamb rendang for 20 mins on a high heat and then reduce the heat to 150˚C Cover the tray with tinfoil and roast in the oven for 3-4 hours. Remove the tinfoil halfway through cooking to turn the lamb shoulder. Check the internal temperature with a probe and once the lamb has reached 60˚C allow to rest for 15 mins before carving. Sprinkle with spring onions, coriander, and coconut at the table.

4. Serve carved into large diced chunks of spiced lamb on the curry sauce with sticky rice and pak choi.

Ingredients

• 2.25kg Boned and rolled lamb shoulder
• 2 large sweet potatoes, peeled and roughly diced
• 200g shitake mushrooms
• 1 bulb of fennel, sliced
• 1 onion, roughly chopped
• 1 litre of chicken stock
• 1 can of coconut milk
• 2 Thai chillies
• 2 lime leaves
• 2 star anise
• 2 cardamom pods
• 2 tbsp desiccated coconut
• Sea salt and cracked black pepper

 

For the curry paste:

• 2 tbsp sesame oil
• 1 tbsp tamarind paste
• 1 tbsp lemongrass paste
• 1 tsp chilli flakes
• 1 tsp Galangal paste
• 1 tbsp palm sugar or brown sugar
• ½ tsp cumin seeds

 

To garnish:

• 2 chopped spring onions
• 1 tbsp coriander, roughly chopped
• Pinch of coconut flakes