Lamb Rendang

Ingredients :
3 tablespoons olive oil
1 large onions, 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

Method:
1) Fry onion, red pepper flakes, ginger root and garlic in 3 Tbsp oil. When golden brown,add meat, lemon grass, water, and 1 1/2 cups coconut milk. Bring to a boil. When meat is almost cooked, add sugar and remaining coconut milk.

2) Return to a boil. Lower heat and allow to simmer until very tender, about 1 1/2 hours. When done, meat will be very tender and much of the liquid should have evaporated giving the dish a stew-like quality. Add salt to taste and serve with rice.flour.