Rendang Domba Malaysia

Instructions

1. Plug in the crock pot or slow cooker and set it to High. Blend all the Spice Paste ingredients in a food processor until finely mixed. Scoop it out and set aside. Season the lamb cubes with a little salt and set them aside as well.
2. In a wok, heat up some oil and stir-fry the turmeric leaf and kaffir lime leaves until fragrant.
3. Turn heat to slightly medium-high, add blended Spice Paste, stir-fry until fragrant, or until color changes for 5 minutes.
4. Add the lamb cubes to the wok and stir well, cooking for an additional 5 minutes until the lamb is browned and coated with the spice mixture.
5. Pour in the coconut milk and toasted coconut, bringing the mixture to a quick boil. Turn off the heat and transfer all the contents from the wok into the crock pot. Cover and braise for 1 1/2 hours until the lamb is tender and infused with flavors.
6. Remove the pot cover and stir the contents, checking that the dish isn't too dry and that the lamb is tender to your liking. This should take about 1 to 1 ½ hours, or until the meat is perfectly tender. Turn off the heat and unplug the crock pot, allowing the dish to sit for 30 minutes to 1 hour. During this time, the sauce will reduce and thicken slightly. Your Lamb Rendang is now ready to serve with steamed white rice or coconut rice.