KARE KAMBING/BALINESE LAMB CURRY
(in Bali we use goat meat instead, as lamb is not widely available)
Serves: 4 people
Preparation time:40 minutes
1kg of diced lamb (or goat)
1 jar of Bali In A Jar Rendang Paste
4 tbs of vegetable oil
50 ml of “Kara” cocnnut cream
1 litre of water
- Heat up vegetable oil in a deep pot. Add lamb to pot and cook until brown on all sides
- Pour a whole jar of Bali In A Jar Rendang Paste into the pot and stir through the meat for 5 minutes or until fragrant.
- Add in water – just enough to cover meat – and keep cooking on high for a further 20 minutes.
- Turn stove down to low, add the coconut cream, stir through and leave for around 5 to 10 minutes to thicken.
Serve with steamed rice