Lamb Rendang with Coriander and Lime Rice

Ingredients

• 4 tbsp vegetable oil
• 4 lamb shanks
• 20g/¾oz coriander seeds
• ½ tsp cumin
• ½ tsp turmeric
• 1 cinnamon
• 3 cardamom
• 1 star anise
• 1 large onion
• 3 garlic
• 3 red chillies
• 1 thumb-sized piece of fresh root ginger
• 1 lemongrass
• 1 bay leaf
• 50g/1¾oz tamarind
• 1 x 400g/14oz tin coconut milk
• 250ml/9oz warm beef stock
• 200g/7oz basmati rice
• 1 tbsp coriander
• 1 lime

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the coriander seeds, cumin, cardamom, cinnamon, and star anise in a dry pan over medium heat for 2 minutes, then grind to a fine powder.

2. Soak the tamarind in a bowl of warm water for 10 minutes, then mash and strain through a sieve, keeping the liquid and discarding the solids.

3. Blend the onion, garlic, red chillies, ginger, lemongrass, turmeric, and the ground spices with a splash of water to make a smooth paste.

4. Heat the vegetable oil in a large casserole over medium-high heat. Brown the lamb shanks on all sides for 8 minutes, then set them aside.

5. Lower the heat to medium, add the spice paste and fry for 5 minutes until fragrant. Add the bay leaf, tamarind liquid, coconut milk, and warm beef stock, then return the lamb to the pot.

6. Cover and simmer gently for about 2 hours 15 minutes, turning the shanks occasionally, until the meat is tender and pulling from the bone and reaches at least 145°F (63°C). Uncover for the last 20 minutes to thicken the sauce.

7. Rinse the basmati rice well, then cook it in a pan of boiling water for 12 minutes until tender. Drain, cover, and rest for 10 minutes.

8. Finely chop the fresh coriander. Finely grate the zest of the lime, then squeeze in its juice. Fluff the rice and stir in the coriander, lime zest, and a little of the juice. Serve the lamb with the rice and lime wedges.