Faroese-Inspired Slow-Cooked Lamb Rendang

Ingredients

In this Faroese-inspired rendition of lamb rendang, we incorporate Faroese ingredients and cooking techniques to create a unique twist on the traditional Indonesian dish. The original rendang recipe is known for its bold flavors and slow-cooked meat, and we maintain these characteristics while infusing the dish with the earthy and aromatic elements of Faroese cuisine. By incorporating local spices and ingredients, we create a fusion dish that celebrates the best of both culinary worlds. We alse have the original recipe for Rendang, so you can check it out.

• 1 kg (2.2 lbs) lamb, cut into chunks 1 kg (2.2 lbs) lamb, cut into chunks
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2-inch piece of ginger, grated 2-inch piece of ginger, grated
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 4 cardamom pods 4 cardamom pods
• 2 cinnamon sticks 2 cinnamon sticks
• 1 tsp ground turmeric 1 tsp ground turmeric
• 1 tsp ground cumin 1 tsp ground cumin
• 1 tsp ground coriander 1 tsp ground coriander
• 1 tsp ground black pepper 1 tsp ground black pepper
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• 2 tbsp rapeseed oil 2 tbsp rapeseed oil
• 2 tbsp malt vinegar 2 tbsp malt vinegar
• 2 tbsp brown sugar 2 tbsp brown sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 32g, 18g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the rapeseed oil in a large pot over medium heat. Add the onions, garlic, and ginger, and sauté until the onions are translucent.
2. 2.
   Add the lamb chunks to the pot and brown them on all sides.
3. 3.
   Stir in the ground turmeric, cumin, coriander, and black pepper, coating the lamb evenly with the spices.
4. 4.
   Pour in the coconut milk and add the lemongrass stalks, cardamom pods, and cinnamon sticks. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the pot, and let the lamb simmer for 2-3 hours, or until it becomes tender and the flavors meld together.
6. 6.
   Stir in the malt vinegar, brown sugar, and salt to taste. Continue simmering for another 30 minutes, uncovered, to thicken the sauce.
7. 7.
   Remove the lemongrass stalks, cardamom pods, and cinnamon sticks before serving.
8. 8.
   Serve the Faroese-inspired lamb rendang hot with steamed rice.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils and enhances the flavor of the dish.

Tips & Tricks

• For an extra layer of flavor, marinate the lamb chunks in the spice mixture overnight before cooking.
• Adjust the spiciness of the dish by adding more or less ground black pepper.
• If you prefer a thicker sauce, simmer the rendang uncovered for a longer period of time.
• Leftover rendang tastes even better the next day as the flavors continue to develop.

Serving advice

Serve the Faroese-inspired lamb rendang with steamed rice to soak up the flavorful sauce. Garnish with fresh cilantro leaves for a pop of freshness.

Presentation advice

Present the lamb rendang in a deep serving dish, allowing the rich, reddish-brown sauce to take center stage. Sprinkle some toasted coconut flakes on top for an added visual and textural element.