Lamb Rendang (Spicy Lamb Curry)

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Rasa Malaysia


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1 1/2 lbs boneless leg of lamb (or any other stewing meat), 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

2 small sized potatoes (optional), peeled, and cut into bite-size

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

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