Goat Rendang
A wonderful slow-cooked dish from Malaysia, Indonesia and Sumatra usually served for feasts and celebrations. It should be chunky and dry, yet succulent – lamb or beef may be substituted if goat is unavailable.
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
91
MINUTES
Ingredients
1 ½ kg goat meat
5 shallots, chopped
4 cloves garlic, chopped
3cm root ginger, roughly chopped
4 red chillies, seeded and roughly chopped, or 2 teaspoons chilli powder
1 bay leaf
1 stalk fresh lemongrass, bruised
1 teaspoon turmeric
salt and freshly ground pepper
3 x 400g cans of coconut milk
Mint leaves
Lime segments
Method
Cut the meat into 4cm cubes. Purée the shallots, garlic, ginger and chillies in a food processor. Put all these ingredients in a wide sauté pan or a wok, add the bay leaf, lemongrass, turmeric, salt and meat and cover with coconut milk. Stir and bring to the boil on a medium heat, uncovered. Reduce the heat and allow to bubble gently for 1 ½ hours, stirring from time to time. By this time the coconut milk should be quite thick.
Continue to cook stirring frequently until the coconut milk starts to get oily. Keep stirring until the oil is reabsorbed by the meat. Taste and add more salt if necessary.
Serve hot with a bowl of fluffy rice. We like to serve some fresh mint leaves and segments of lime with the rendang.
Rendang keeps well in the fridge and reheats perfectly.
