lamb chops with rendang sauce

Ingredients:
8 good quality lamb chops
3 red chilies, minced
3 garlic cloves, minced
½ lemongrass (white part only), minced
3 shallots, peeled and minced
1 tablespoon ketchup manis (sweet dark soy sauce)
½ cup coconut milk
20g fried coconut paste (available in local wet markets)
5 tablespoons vegetable oil
Salt and pepper


Method:
1. Place all the ingredients (except the lamb and oil) in a food processor and blend until smooth.

2. Over medium heat, fry the rending sauce with half the oil until fragrant (between 1-2 minutes). Reserve and keep warm.

3. Season the lamb with some salt and pepper.

4. With a hot pan over high heat, brown the lamb chops with the remaining oil for about 1½ - 2 minutes per side (depending on preferred doneness).

5. Serve the lamb with the rending sauce and serve with a side salad.



Note: If you can’t find fried coconut paste you can fry some freshly grated coconut in a pan till well-browned.