Lamb rendang with fresh papaya relish

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How to make Lamb rendang with fresh papaya relish

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:30
  • Total Time : 0:40

Ingredients

  • 200g (1 cup) brown rice
  • 1 x 165g can coconut cream
  • 1 small white onion, halved, coarsely chopped
  • 3 fresh long red chillies, stems trimmed
  • 1 stick of lemon grass, pale section only, sliced
  • 2 tablespoons sweet soy sauce
  • 1 tablespoon Madras curry powder
  • 1 1/2 tablespoons vegetable oil
  • 600g diced lamb
  • 20g (1/4 cup) desiccated coconut
  • 1 papaya, halved, deseeded, peeled, chopped
  • 1 tablespoon chopped fresh coriander

Method

  • Step 1 Cook rice following packet directions or until tender. Place coconut cream, onion, chillies, lemon grass, soy sauce, curry powder and 1 tablespoon of the oil in a blender and blend until smooth.
  • Step 2 Heat remaining oil in a wok over medium-high heat. Add the lamb and cook, stirring, for 2-3 minutes or until browned. Add curry mixture and bring to the boil. Reduce heat to low and simmer for 15-18 minutes until sauce thickens. Add desiccated coconut and cook for 2 minutes or until heated through.
  • Step 3 Meanwhile, combine the papaya and coriander in a bowl.
  • Step 4 Divide rice among plates. Top with curry and papaya relish.

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