I developed this Lamb Rendang recipe because, in the spirit of spring, I treated the family to a Sunday dinner which consisted of a leg of lamb with the usual roasted vegetables etc, but I didn’t realise just how much meat was actually on it! There was loads of tender meat left over so I thought it’d be nice to use it in a slow cooked curry. One of my favourite ways to cook lamb is in a Lamb Dansac, but I wanted to make something new for a change so I went for a lamb rendang instead.
It’s really getting cold now, with thick layers of ice on everything seeming commonplace, and it seems like my slow cooker is going on very frequently in an attempt to combat the incessantly encroaching cold. Before I left to go to work the other day I put a beef and Guinness casserole in the slow cooker and it was an absolute delight to come home to. The minute I walked in the front door I was hit by the rich, rib-sticking aroma of beef that had been slow-cooked in deep, yeasty beer. Heaven indeed.