This Lamb Rendang curry by #supermum Tanya Soman of Fusspot & Foodie is a fantastic family-friendly recipe! Spice levels can be easily adapted to suit kids.
INGREDIENTS
- 500 g boneless Lamb Shoulder by The Meat Club
- 1 tbsp Coriander seeds, roasted & powdered
- 2 tsp Cumin seeds, roasted & powdered
- 1-1/2 cups Coconut milk, low fat
- 1 tsp Tamarind pulp
- 2-3 tbsp Soy sauce
- 2 medium potatoes, peeled & cut in quarters
- Salt, to taste
- 8-10 Kaffir lime leaves (to add to curry and use as garnish)
Spice paste for marinating meat:
- 1 large onion, thinly sliced
- 3-4 cloves garlic, sliced
- 1” knob ginger, sliced
- 2-3 dried red chilis
- 1 stalk Lemongrass, bruised & sliced
- 1/2 tsp Turmeric powder
- 3 to 5 Kaffir Lime leaves
*Alternatively, you can use The Meat Club’s Rendang Cooking Sauce in place of making the sauce yourself.