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Malaysian Lamb Rendang | Easy Delicious Recipes: Rasa Malaysia

Ingredients

• 1 1/2 lbs boneless leg of lamb (or beef or chicken), cut into cubes
• 7 tablespoons oil
• 1/4 piece turmeric leaf (optional), thinly shredded
• 10 kaffir lime leaves
• 1 stalk lemongrass, cut into 2-inch length
• 1 1/2 cups coconut milk
• 2 tablespoons desiccated coconut, lightly toasted
• Salt and sugar to taste
• 3 tablespoons oil
• 10 dried red chilis, soaked in warm water and seeds removed
• 5 fresh red chilis, seeds removed
• 2 stalks lemongrass (white part only), lightly smashed
• 7 shallots, or 1 small red onion
• 1 clove garlic
• 1/2-inch ginger, peeled
• 1/2-inch galangal (lengkuas), peeled
• 1 teaspoon corriander seeds
• 1 candlenut, lightly smashed
• 1 teaspoon tamarind paste
• 1 tablespoon turmeric powder
• 1 teaspoon salt
• 1 teaspoon sugar

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