Name: Lamb Rendang (Spicy Lamb Curry) Recipe
Yield: 4 people
Ingredients: 1 1/2 lbs boneless leg of lamb, or beef or chicken, cut into cubes; 7 tablespoons oil; 1/4 piece turmeric leaf, optional, thinly shredded; 10 kaffir lime leaves; 1 stalk lemongrass, cut into 2-inch length; 1 1/2 cups coconut milk; 2 tablespoons desiccated coconut, lightly toasted; salt and sugar to taste; 3 tablespoons oil; 10 dried red chilis, soaked in warm water and seeds removed; 5 fresh red chilis, seeds removed; 2 stalks lemongrass, white part only, lightly smashed; 7 shallots or 1 small red onion; 1 clove garlic; 1/2 -inch ginger, peeled; 1/2 -inch galangal, lengkuas, peeled; 1 teaspoon corriander seeds; 1 candlenut, lightly smashed; 1 teaspoon tamarind paste; 1 tablespoon turmeric powder; 1 teaspoon salt; 1 teaspoon sugar; crock pot