This is not your typical Rendang Curry and it’s not the most authentic, but it sure is an easy recipe anyone can make! Rendang curries are generally dryer and are usually just meat with no veggies. I’ve decided to add veggies to the curry just so I don’t feel bad about not having veggies! I also added some extra spices in there on top of the rendang paste for the extra “kick”. Because of that, the flavor may not be like the authentic Indonesian / Malaysian rendang… but it’s a really good curry for those cold nights at home!
Oh winter is nearly here and the weather is getting cooler and cooler, perfect opportunity to start cooking curries again! I am a huge fan of using lamb in my curries, especially pre-boiled to basically make the meat so soft it melts in your mouth. I’m sure if my 5 month old baby would eat curry, even he would be able to chew on this meat using his toothless gums, lol.
1.5 kg lamb chump chops, cut into smaller portions
2 packets Asian Home Gourmet Rendang Curry paste
1 tbsp curry powder
1 tbsp paprika
440ml coconut milk
150g green beans
600g sweet potatoes
Water for boiling
In a large pot, submerge lamb meat in water and boil on low heat for approx. 2 hours or until the meat is really tender.
Strain water off the pot until only 1/4 of the water remains at the bottom of the pot with the meat. Add the rendang paste, curry powder and paprika and stir thoroughly. Add coconut milk and gently allow to simmer for another 30 minutes.
Add green beans and sweet potatoes and allow to cook for another 30-45 minutes or until the potatoes are soft.
Serve with raisin cous cous or steamed rice.