Lamb Rendang

Source: Famous Cuisine

Ingredients:
200g grated young coconut
Stir-fry the grated coconut into preheated wok without oil over low heat until aromatic and golden in colour then blend/pound for "Kerisik", remove and leave aside.
Ingredients (A):
600g lamb
2 tbsp yoghurt
1 stem lemongrass
3 blades pandan leaves
3 blades kaffir lime leaves (finely sliced)

Ingredients (B):
3 tbsp meat rendang powder
1 tsp turmeric powder

Pounded ingredients:
3 garlic cloves
50g shallots
1 small piece (4cm) fresh ginger
2 stems lemongrass
3cm fresh galangal
2 tbsp coriander seeds
15 dried chillies (soaked)
12 nos. candlenuts (soaked)
50ml water

3 tbsp cooking oil

Spices: 
1 star anise
3 cardamons
1 stalk cinnamon stick
2 stalks curry leaves

500ml thick coconut milk
1.5ml (1500ml) water

Seasoning:
2 tsp salt
2 tsp caster sugar ( Kim omit )

Method:
Place all pounded ingredients into food processor, blend it into smooth paste, dish out, combine with meat rendang powder and turmeric, mix well.
Heat up 2 tbsp oil, stir-fry the pounded spcies paste at medium heat until fragrant, dish out and keep aside.
Cut lamb into small pieces, season with the stir-fried rendang spices paste and yogurt, marinate for 1 hour.
Heat up 2 tbsp cooking oil, saute spices over low heat until fragrant, add water, coconut milk, pandan leaves and marinated lamb pieces, cook at medium heat until boiling.
Lower the heat and continue simmer for approximately 2 hours until the lamb pieces are tender and the curry gravy is slightly thicken, discard pandan leaves. (Constantly stir it during simmering to prevent sticking or burning).
Lastly, add in prefried "Kerisik", kaffir lime leaves and seasoning, stir well.  Remove from heat, serve hot.