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Lamb rendang with coriander and lime rice
Fruit and vegetables
1 large
onion
, sliced
3
garlic
cloves, chopped
3 red
chillies
, seeds removed and chopped
1 thumb-sized piece of fresh root
ginger
, peeled and chopped
1
lemongrass
stalks, pounded
1 tbsp
coriander
leaves
1
lime
, juice only
Tins, packets and jars
50g/1¾oz
tamarind
paste
1 x 400g/14oz tin
coconut milk
200g/7oz
basmati rice
Cooking ingredients
4 tbsp
vegetable oil
20g/¾oz
coriander seeds
½ tsp
cumin
seeds
½ tsp
turmeric
powder
1
cinnamon
stick
3
cardamom
pods, crushed and seeds removed
1
star anise
1
bay leaf
250ml/9oz warm
beef stock
Meat, fish and poultry
4
lamb shanks
Back to recipe
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