SW recipe: Malaysian lamb rendang

Ingredients

  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • ½ tsp chilli powder
  • ¾ tsp ground turmeric
  • 2 large onions, peeled and roughly chopped
  • 2 x 5cm pieces root ginger, peeled and roughly chopped
  • 5 garlic cloves, peeled
  • 1 lemon grass stalk, lightly bruised and roughly chopped:
  • 1 red chilli, deseeded and sliced, plus extra slivers to garnish
  • Low calorie cooking spray
  • 1 cinnamon stick
  • 5 fresh or dried kaffir lime leaves, plus extra to garnish
  • 750g lean lamb leg steaks, all visible fat removed, cut into bite-sized pieces
  • 300ml lamb stock
  • 200ml reduced fat coconut milk
  • 1 tsp sweetener
  • Salt and freshly ground black pepper
  • 100g baby spinach leaves

Method:

1 Put the spice paste ingredients in a food processor and whizz to make a smooth puree.

2 Spray a large pan with low-calorie cooking spray and place over a medium heat. Add the spice paste and cook for 5 minutes, or until golden. Season the beef, add to the pan and cook for 10 minutes, stirring, until browned all over.

3 Add 1 tsp turmeric, the star anise, cinnamon sticks, cardamom pods, coconut milk, stock, kaffir lime leaves and 1 tbsp coconut. Bring to the boil. then cover and cook over a very low heat for 1 hour and a half, or until the beef is tender. Meanwhile, cook the rice according to the packet instructions, adding the remaining turmeric to the cooking water.

4 Divide the rice and rendang between 4 plates, divide over the remaining coconut and serve with’ the mangetout, discarding the whole spices before eating.

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.


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