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Recipe: Indonesian lamb rendang

Gluten free
Dairy free
20mins prep/4 hours cooking


According to a poll by CCN, this caramelised curry dish 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, this dish has spread throughout Asia due to the migrating culture of its originators, the Minangkabau.

Ordinarily made with beef, we’ve Elevated the flavour 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.

  1. Pre-heat oven to 180C/360F (fan) or 220C/430F (convection)
  2. Slash the flesh of the meat and massage Asian Paste all over
  3. Place in a deep oven tray and place in oven for 30-45 mins
  4. Remove from the oven and lower the temperature to 140C/280F (fan) or 160C/310F (convection)
  5. Add the chillies and turn for 2-3 minutes
  6. Add nearly all the desicated coconut
  7. Cover with the Indian Gravy, Bone Marrow Broth, Aromatic Nage and coconut milk
  8. Cover with foil and return to the oven for 3-4 hours
  9. Lift foil, check meat is tender and pull with forks
  10. Stir yoghurt and chopped coriander into the sauce
  11. Finish with a squeeze of fresh lime juice and the remaining desicated coconut
  12. Serve with rice or other carb of your choice such as nan bread
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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
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Nutrition per portion

Serves 8
490 kcals
26g fats
22g carbs
35g protein

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