As you may remember, we at Spice Mountain are very fond of a rendang. We found this version at the Tiong Bahru food court in Singapore, and while it had the same flavours as the more common beef rendang, it was different.
Ingredients
500g Boneless Mutton or Lamb, cut into smallish chunks4 Banana Shallot, finely chopped
2 tsp Lemon Grass Stalks
1 tbsp Kaffir Lime Leaves
3 Red Chillies, finely chopped
4/5 tsp Rendang blend
1 tsp Galangal powder
2 Cans Coconut Milk
3 tbsp Dessicated Coconut
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