Publications
Partners
- 30ml - vegetable or canola oil
- 2 - large onions, finely chopped
- 5ml - dried chilli flakes
- 2,5ml - freshly ground black pepper
- 5 - whole allspice
- 1kg - leg of lamb, bone in, cut into cubes
- 5ml - salt
- 15ml - white sugar
- 4 - cloves garlic, peeled and crushed
- 3 - large bay leaves
- 30ml - brown vinegar
- 250ml - water
- - TO SERVE
- - rice or mashed potatoes
This recipe requires an Instant Pot. It’s crucial that the meat is seared and braised well, which means it must have that terracotta-coloured appearance indicative of a deep-coloured Malaysian and Indonesian beef rendang.
1 Set the Instant Pot to sauté mode on the high setting. Heat the oil, then add the onions, chilli flakes, pepper and allspice and sauté for 5-7 minutes or until the onions are translucent and slightly golden.
2 Add the lamb, salt, sugar, garlic and bay leaves and sauté for 10-15 minutes, searing the meat and browning it evenly.
3 Add the vinegar and cook on sauté mode for 5 minutes. Add the water and select cancel to switch off sauté mode.
4 Spread out the meat to ensure that it cooks evenly. Secure the lid and move the vent up to sealing position. Select meat/stew on high pressure and set the time to 20 minutes.
5 Once done, allow the pressure to release naturally – wait for the pin to drop.
6 To serve Serve with fluffy rice or mashed potatoes.
