Lamb rendang D
PHOTO Kia Cheng Boon

By Terence Pang, executive pastry chef of The Ritz-Carlton, Millenia Singapore

For the rendang paste:

75ml cooking oil
75g red onions, chopped 40g garlic, chopped
25g lemongrass, chopped 25g blue ginger (galangal), chopped
50g dried chillies, chopped 

2 turmeric leaves
2 kaffir lime leaves
6 cardamom pods
2 cinnamon sticks
500g lamb leg, cubed
20g coriander powder
20g cumin powder
10g turmeric powder
16ml lime juice
250ml coconut milk*
Saltto taste
Sugar, to taste

For the baked potatoes:
200g purple potatoes*
20ml olive oil
Salt and pepper, to taste

1. In a large pan, heat the oil and saute the rendang paste ingredients until fragrant.
2. Add the tumeric leaves, lime leaves, cardamom pods and cinnamon sticks and stir-fry over medium heat for 5min.
3. Add the lamb cubes, coriander powder, cumin powder, turmeric powder and lime juice. Stir-fry until meat is browned and coated with the rendang paste.
4. Add coconut milk and simmer over low heat for 40min until the meat is tender. Add salt and sugar to taste.
5. Bake the potatoes in a preheated 150 deg C oven for 20min or until cooked. Peel and cut potatoes into chunks. Toss with olive oil, salt and pepper.
6. Transfer the lamb rendang to a food container or divide it into single portions and top with the baked potatoes.

*Coconut milk is available at the chiller sections of supermarkets. Purple potatoes are available at Cold Storage; when not in season, use any other kind of potatoes.