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“My Lamb version to "Chicken Rendang" from the cookbook "Extending the Table"”
READY IN:
2hrs 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry onion, red pepper flakes, ginger root and garlic in 3 Tbsp.
  2. oil.
  3. When golden brown, add meat, lemon grass, water, and 1 1/2 cups coconut milk.
  4. Bring to a boil.
  5. When meat is almost cooked, add sugar and remaining coconut milk.
  6. Return to a boil.
  7. Lower heat and allow to simmer until very tender, about 1 1/2 hours.
  8. When done, meat will be very tender and much of the liquid should have evaporated giving the dish a stew-like quality.
  9. Add salt to taste and serve with rice.

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