Rendang daging

Malaysian/Indonesian recipe - Serves: 4
Ingredients
. 35 ml oil
. 750 gm diced lamb
. 250 gm rendang paste
. 500 ml chicken stock
. 100 ml coconut milk
. 3 lime leaves
. Salt and pepper to taste
Method
Heat the oil in a large pan over a medium heat.
Add the lamb cubes, sear until golden brown on all sides then remove from the pan and set aside.
Add the rendang paste and fry to release the oils; add chicken stock and mix well. Bring to the boil.
Add coconut milk, lime leaves and salt and pepper to taste.
Bring back to the boil, return the lamb to the pan, reduce the heat and simmer for 2-3 hours, until the lamb is tender. (The sauce should reduce to a thick, creamy texture.)
Serve with steamed rice.