Product Description

Rendang Lamb Shoulder Bundle 

A delicious & decadent curry, made easy.

Turn our slow cooked lamb shoulder into a rich, flavour-packed Malaysian-style Rendang with just three ingredients.
This bundle brings together our tender, slow cooked lamb shoulder, Malaysian Rendang curry paste and coconut milk. Simply combine, heat in the oven and let the flavours come together.

It’s an easy way to put something a little different on the dinner table, without spending hours in the kitchen.

Serve on the table, in the roasting dish and let your guest help themselves to this decadent, fall from the bone lamb curry.

What’s included

• Meat at Billy’s Slow Cooked Lamb Shoulder
• Malaysian Rendang Curry Paste
• Coconut Milk

How to make it

1. Preheat your oven to 180°C.
2. Prepare the curry paste. Heat a little oil in a pan over medium-low heat. Add the Rendang curry paste and cook for a few minutes, stirring until fragrant.
3. Add the coconut milk. Stir through until the sauce is well combined.
4. Prepare the lamb. Remove from the packaging and place the slow cooked lamb shoulder in an ovenproof roasting dish, with the fat side facing up.
5. Pour over the sauce. Cover the lamb with the hot curry sauce, then place in the oven for approximately 60 minutes, or until piping hot throughout.
6. Serve and enjoy. Serve with jasmine rice and or roti. Finish with toasted coconut flakes, fresh coriander and a squeeze of lime juice.

Three ingredients. Minimal effort. Dinner sorted.

Make it a meal

For a fresh contrast to the rich curry, try serving it with a simple cucumber, pineapple, red onion and mint salad tossed in a tangy lime and tamarind dressing.

chopped cucumber chunks
fresh pineapple chunks – grilled or raw
thin sliced red onion wedges
fresh mint
Dressing
finely diced red chilli
Makrut lime leaves, chiffoned
juice of 2 limes
2 tbsp soft brown sugar (or to your taste)
½ tsp tamarind paste (Optional – 20 g (2 tsp) shrimp paste, dry-toasted)