Rendang Lamb Shank

Rendang Lamb Shank

Rendang Lamb Shank

Traditionally served alongside compressed rice cakes known as ketupat, rending has blazed a trail of culinary history throughout Asia. Its origins date back to the Minangkabau tribe of Indonesia, through it is now enjoyed in many other countries. Malaysians especially, take great delight in rendang during mealtimes, though it is commonly associated with Malay festivals and religious holidays. Here, a rather special cut of meat is utilised: lamb shanks, which accompanied by thin layers of fat, make for an exceedingly delightful.
  To cook rendang lamb shank.
5 lamb shank
250 g chili paste
3 kaffir lime leaves
2 turmeric leaves
50 g brown coconut paste
180 g coconut milk
Palm oiI for sautéing
 

Heat up oil in large pot, then add in star anise seeds, cardamom pods, cloves, cinnamon sticks, and lemongrass to sauté. When the spices begin to fry, add in blended shallot, garlic, ginger and candle nut mixture, and continue to sauté for another 5 minute until slightly brown.
 
Add chili paste, kaffir lime leaves, turmeric leaves, brown coconut paste, and coconut milk. Pour in sum water and simmer until the rendang thickens slightly. Season with salt to taste, then set lamb shanks in them to braise until tender. This should take about 2 hours.
TO SAUTE  
5 star anise seeds
3 cardamom pods
5 cloves
2 cinnamon sticks
3 lemongrass stalks, smashed
 
 

Serve warm with ketupat or rice.
 
TO BLEND TOGETHER  
200 g shallots
150 g garlic
200 g ginger
50 g candle nut

 
 
 

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