Ingredients
-
- For the Welsh Beef Rendang:
- 500g Welsh beef shin
- 1 red chilli
- 1 stick of lemongrass
- 3 cloves of garlic
- 1 thumb sized piece of ginger
- 1 onion
- 2 tbspns rendang paste
- 1 tin of coconut milk
- 500ml
- 1 lime
- 1 tbspn tamarind paste
- 1 tspn fish sauce
- To Serve: rice, roti, fresh vegetables, red chilli, coriander, desiccated coconut
- For the Welsh Lamb Satay:
- 400g Welsh lamb leg, cut into chunks
- 1 tbspn red Thai curry paste
- 1 tbspn curry powder
- 2 tbspn dark soy sauce
- 2 tspn fish sauce
- 1 tin of coconut milk
- 3 tbspns peanut butter
- Chilli flakes
- 1 tbspn brown sugar
- 1 lime
180
Cooking Time
180
Prep Time
4
Serves
For the Welsh Beef Rendang:
- Bash the lemongrass and finely chop the garlic, chilli and ginger. Add to a pan with a splash of oil and fry for a minute.
- Add the sliced onion and the rendang paste, cook out for a minute before adding the beef, coconut milk and 400ml of water.
- Pop a lid on the pan and bake in the oven at 170 degrees for 2 hours
- Remove the lid and add the lime, fish sauce and tamarind paste before baking uncovered for a further hour
- Serve with rice and roti and any garnishes you fancy – this works great with desiccated coconut, fresh chilli, coriander and some slices of cucumber rand carrot for freshness
- In a bowl combine the lamb with the red curry paste, curry powder and half of the soy sauce, fish sauce and coconut milk
- Marinate for an hour and then place onto wooden skewers
- In a pan, add the peanut butter with the remainder of the soy sauce, fish sauce and coconut milk as well as the chilli flakes, lime and brown sugar. Warm through.
- Grill the lamb skewer on a medium-high heat and then serve up on a bed of the sauce with fresh lime and coriander
- Enjoy!
