Lamb Rendang

• 2 tsp coriander seeds
• 1/4 tsp ground turmeric
• 2 None Spanish onions, chopped coarsely
• 4 cloves garlic, quartered
• 2 (4 inch) stalks fresh lemongrass, chopped coarsely
• 2 tbsp fresh galangal, sliced thinly
• 4 None fresh small red Thai chilies, chopped coarsely
• 2 None fresh long red chilies, chopped coarsely
• 2 tbsp coarsely chopped fresh cilantro root and stem mixture, plus extra leaves to serve
• 2 tbsp peanut oil
• 1 (3 1/3 lb) butterflied leg of lamb
• 1 2/3 cups coconut milk

1. Dry-toast spices in a small frying pan over medium-low heat, stirring, for 1 min, or until fragrant. Transfer to a food processor along with onions, garlic, lemongrass, galangal, chilies and fresh cilantro. Process until mixture forms a paste.
2. Preheat oven to 300u0b0F.
3. Heat 1 tbsp oil in a large Dutch oven. Sear lamb, turning occasionally, until browned all over. Set lamb aside.
4. Add remaining oil to pan. Cook paste, stirring, until fragrant. Add coconut milk and bring to a boil.
5. Return lamb to pan. Transfer to oven to braise, turning occasionally, for 3 hours, or until liquid has evaporated. Cover lamb and let rest for 10 mins before serving. Serve sprinkled with fresh cilantro leaves.

coriander seeds, ground turmeric, spanish onions, garlic, fresh galangal, chilies, long red chilies, fresh cilantro root, peanut oil, lamb, coconut milk

Taken from recipes-plus.com/api/v2.0/recipes/37338 (may not work)