Gary Maclean’s Scotch Lamb Rendang Curry with Coconut Rice

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