Taste of Grampian 'Have a Tipple' Tent

Gary Maclean’s Scotch Lamb Rendang Curry with Coconut Rice

Saturday 19.09.20 14.05

Cook-a-long with Scotland’s National Chef, Gary Maclean, to create a delicious Scotch Lamb Rendang Curry with coconut rice – a real weekend winner which can be made in your slow cooker or oven.

Ingredients:

Lamb Rendang

  • 600 to 800g Diced Shoulder of Scotch Lamb
  • 400ml Coconut milk
  • 1/2 tsp Light soft brown sugar
  • 25g Tamarind paste
  • ½ Bunch Coriander, shredded
  • Salt

Dried Spices mix

  • 3 tbsp Coriander seeds
  • 2 tsp Cumin seeds
  • 1 Clove

For the Paste

  • 4 Red chilli
  • 5cm Fresh ginger, peeled
  • 4 clove Garlic clove finely chopped
  • 1 med Onion roughly chopped
  • 1 tsp Turmeric