Gluten Free, Dairy Free
Indonesian Lamb Rendang
20 mins Prep / 4 hours Cook
Easy
8 Servings
This caramelised curry dish from West Sumatra in Indonesia, is one of the most delicious dishes on the planet. We've Elevated its flavour and nutritional profile by using four of our Brilliant Bases and protein-rich lamb.
Brilliant Bases Used In This Recipe
Indian Gravy
Asian Paste
Aromatic Nage
Bone Marrow Broth
About This Recipe
According to a poll by CCN, this caramelised curry recipe from West Sumatra in Indonesia, is one of the most delicious dishes on the planet. Originally used as a method of preserving excess quantities of meat, lamb rendang recipes have spread throughout Asia due to the migrating culture of its originators, the Minangkabau.
Ordinarily made with beef, we’ve Elevated the flavour of this recipe and the nutritional profile by using lamb instead. Cooking the meat on the bone retains its moisture over the long cook time and lamb, as well as being high in protein, is high in Conjugated Linoleic Acid (CLA) a type of fat that has been shown to aid weight loss.
More nutrition comes of course from us using three of our Brilliant Bases here, so you can be sure that the dish is bursting with vitamins and minerals.
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Ingredients
600g/22oz BB Indian Gravy
600g/22oz BB Aromatic Nage
300g/11oz BB Bone Marrow Broth (or other stock)
2.4kg/5lb bone-in lamb shoulder or leg
800g/28oz coconut milk (2 cans)
300g/8oz yoghurt
120g/4oz BB Asian Paste
120g/4oz Toasted desiccated coconut
120g/4oz chopped coriander leaf
6tsp diced chillies
10tsp lime juice
Nutrition Per Serving
Calories
490
Fats
26G
Carbs
22G
Protein
35G
Method
Pre-heat oven to 180C/360F (fan) or 220C/430F (convection)
Slash the flesh of the meat and massage Asian Paste all over
Place in a deep oven tray and place in oven for 30-45 mins
Remove from the oven and lower the temperature to 140C/280F (fan) or 160C/310F (convection)
Add the chillies and turn for 2-3 minutes
Add nearly all the desicated coconut
Cover with the Indian Gravy, Bone Marrow Broth, Aromatic Nage and coconut milk
Cover with foil and return to the oven for 3-4 hours
Lift foil, check meat is tender and pull with forks
Stir yoghurt and chopped coriander into the sauce
Finish with a squeeze of fresh lime juice and the remaining desicated coconut
Serve with rice or other carb of your choice such as nan bread
