Lamb Rendang

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 teaspoon dried red pepper flakes
• 1 tablespoon crushed ginger
• 6 cloves garlic, crushed
• 2 lbs lamb, cut in 3/4 inch cubes
• 2 teaspoons dried lemon grass or 3 stalks fresh lemongrass, with ends crushed
• 2 cups water
• 3 cups coconut milk, divided
• 1 teaspoon sugar
• salt

1. Fry onion, red pepper flakes, ginger root and garlic in 3 Tbsp.
2. oil.
3. When golden brown, add meat, lemon grass, water, and 1 1/2 cups coconut milk.
4. Bring to a boil.
5. When meat is almost cooked, add sugar and remaining coconut milk.
6. Return to a boil.
7. Lower heat and allow to simmer until very tender, about 1 1/2 hours.
8. When done, meat will be very tender and much of the liquid should have evaporated giving the dish a stew-like quality.
9. Add salt to taste and serve with rice.

olive oil, onion, red pepper, ginger, garlic, lamb, lemon grass, water, coconut milk, sugar, salt

Taken from www.food.com/recipe/lamb-rendang-83846 (may not work)