serves
8-10
prep
15 minutes
cook
2 hours
difficulty
Easy
serves
8-10
people
preparation
15
minutes
cooking
2
hours
difficulty
Easy
level
Ingredients
- 2.5 kg wallaby leg, diced (see Note)
- 1-2 tbsp kecap manis
- Salt and black pepper
- ½ cup (125 ml) neutral oil
- 3 cinnamon quills
- 400 ml coconut cream
- 200 ml thin cream
- 150 g toasted flaked, shredded or desiccated coconut
- Steamed rice, garden herbs, fried shallots, to serve
For the spice paste
- 2 brown onions, roughly chopped
- ½ tsp cumin
- ½ tsp garam masala
- 1 tsp turmeric
- 1 long red chilli
- 1 lemongrass stalk
- 7 garlic cloves
- 3 cm x 4 cm piece ginger
- 1 cm x 5 cm slice belacan (fermented shrimp paste)
Instructions
- Combine the ingredients for the spice paste in a blender and blitz to a smooth paste.
- In a large bowl, combine the wallaby, kecap manis and a generous pinch of salt and pepper. Heat the oil in a large, heavy-based saucepan. Once hot, add the wallaby, cinnamon quills and the prepared spice paste to the pan and stir through.
- Add the coconut cream and thin cream, then reduce the heat to low and cook for 2 or so hours, or until the wallaby is tender and the sauce has thickened. Sprinkle the rendang with the coconut.
- Serve the wallaby rendang with steamed rice on the side. Sprinkle with garden herbs and fried shallots and serve.
Note
You can substitute the wallaby with diced lamb or beef.
Watch how to make this recipe on Episode 2 of A Girl's Guide To Hunting Fishing and Wild Cooking Season 2 streaming free on SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
