Spicy lamb rendang

Step 1

Process turmeric, onion, garlic, lemongrass, ginger, chillies, coriander and 1 1/2 tablespoons oil until a paste forms.

Step 2

Heat remaining oil in a large deep frying pan over medium-high heat. Cook turmeric mixture, stirring, for 3 to 4 minutes or until fragrant. Add coconut milk and stock. Bring to the boil. Transfer to slow cooker. Add lamb. Turn to coat.

Step 3

Cook, covered, on low heat, for 5 hours. Increase heat to high. Cook, uncovered, for 1 hour or until sauce thickens slightly and lamb is tender. Remove lamb. Skim excess oil from sauce. Coarsely shred lamb. Return lamb to sauce. Serve with coriander, rice and greens.