Chevon Rendang

Ingredients

1.2kg chevon forequarter, diced
2 onions, sliced
2 tbsp peanut oil
30g tamarind pulp
100ml boiling water

Spice Paste

3cm ginger, peeled and sliced
3 fresh galangal slices, finely chopped
3 lemongrass stalks, chopped
4 red chillies, seeded
3 tsp coriander seeds
3 tsp cumin seeds
3 cloves garlic
4 tbsp shredded dried coconut
1 cinnamon stick
2 cardamom pods
3 star anise
425ml coconut milk
Salt
Kaffir lime leaves

Method

Soak the tamarind in the boiling water for 15 mins. Pour through a fine sieve,
discard the pulp and set the liquid aside. To make the spice paste, dry fry the
coriander and cumin seeds over medium heat until fragrant. Place in a spice
grinder when cool, and grind to a powder. Place in a food processor along with
the ginger, galangal, lemongrass, chillies, garlic and a little water if necessary to
blend to a smooth paste. Toast the coconut in a frying pan until golden brown.
When cool, place in a spice grinder and grind as finely as possible.
Heat the oil in a large saucepan and cook the onions until soft. Add the spice
paste and fry for 5 minutes. Add the meat and stir. Continue to add the
remaining ingredients, all except for the lime leaves. Bring to the boil and then
gently simmer, uncovered until the goat is tender, approximately 11/2 hours.
Slice the kaffir lime leaves and add to the saucepan with the salt in the final half
hour. Serve with rice, sambals and prawn crisps.
Serves 6