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Lamb Rendang with Coriander and Lime Rice

Slow cooked lamb shanks in a fragrant South-East Asian spice paste served with zesty coriander and lime basmati rice.

LambDairy FreeGluten FreeSlow CookedCurryRice
Estimated Nutrition
Calories
920.1
kcal / serving
3680.4 kcal total
Carbs
41.4g
per serving
165.6 g total
Fat
60.1g
per serving
240.2 g total
Protein
55.2g
per serving
220.8 g total
Cook Time
150
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
50
g
Tamarind Paste
Fruits
1
piece
Lime
Juice only
GrainsCereals
200
g
Basmati Rice
Liquids
400
ml
Coconut Milk
One tin
250
ml
Beef Stock
Warm
Meat
4
piece
Lamb Shank
NutsSeeds
20
g
Coriander Seed
0.5
tsp
Cumin Seed
0.5
tsp
Turmeric
Powder
1
piece
Cinnamon
Stick
3
pod
Cardamom
Crushed and seeds removed
1
piece
Star Anise
3
clove
Garlic
Chopped
1
stalk
Lemongrass
Pounded
1
piece
Bay Leaf
1
tbsp
Coriander
Leaves only
OilsFats
2
tbsp
Vegetable Oil
For sealing lamb
2
tbsp
Vegetable Oil
For aromatics
Vegetables
1
piece
Onion
Sliced
3
piece
Red Chilli
Seeds removed and chopped
1
piece
Ginger
Thumb-sized piece, peeled and chopped

Method

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