Fiery goat meat rendang from Ujung Pandang

Ingredients for 4 servings:

• 6 chili pepper(s), long, curly
• 6 small onions, red
• 4 medium-sized garlic cloves
• 3 tbsp oyster sauce
• 2 tbsp soy sauce, light
• 1 tbsp rice wine for cooking (Arak masak)
• 1 tbsp Sambal (Sambal bajak), pirate sambal
• 1 tbsp beef broth, instant
• 3 tbsp coconut oil
• 4 kaffir lime leaves
• 1 tbsp dill, fresh
• 1 kg goat meat from the hip
• 6 tbsp coconut oil for roasting
• 500 ml frying oil for browning
• 6 tomatoes, fully ripe
• 8 macadamia nuts
• 10 small onions, red
• 4 garlic cloves
• 20 Pepper, red, long
• 4 stalks of lemongrass
• 2 lemons, fully ripe
• 400 ml coconut milk, creamy (santan)
• 4 tbsp tamarind syrup
• 4 tbsp orange juice
• 2 tbsp coconut palm sugar
• 2 m.-sized cinnamon stick(s)
• 8 salad leaves
• 8 kaffir lime leaves
• 1 tbsp beef broth, instant
• Soy sauce, sweet
• Honey
• Salt
• 8 tbsp coconut milk, creamy
• n. B. flowers
• n. B. leaves
• 1 small red chili pepper(s)

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 3 hours; Total time approx. 12 hours

Recipe from Ujung Pandang, Sulawesi, Indonesia, rendang kambing pedas

You can find the recipe for Sambal Bajak here: http://www.chefkoch.de/rezepte/3122541465438261/Sambal-bajak.html Cut the goat meat into 5 x 5 cm cubes and trim, i.e. remove any tendons, muscle-covering membranes, and fatty flaps. For the marinade, wash the curly chilies, remove the stalks, and cut them crosswise into approximately 8 mm long pieces. Do not remove the seeds. Trim the ends of the small, red onions. Make a small cut lengthwise and peel off the outer, old, red skin from there. Thinly slice the onions. Heat a medium-sized pan, add three tablespoons of coconut oil, and let it heat through. Lightly brown the onion rings. As soon as they start to color, add the chili pieces and roast together for two minutes. Place them in a bowl. Trim the ends of the garlic cloves, put the cloves in a garlic press, and press them into the bowl. Add oyster sauce, light soy sauce, rice wine, pirate sambal 3, beef broth, fresh dill, and the striped kaffir lime leaves. Mix everything well. Add the meat and knead with the marinade. Marinate, covered, in the refrigerator for at least eight hours. Knead occasionally. In the meantime, prepare the ingredients for the rendang. Wash the tomatoes, remove the stems, halve, and remove the green-white core. Halve the tomato halves and slice crosswise. Chop the macadamia nuts. Discard any rancid or moldy parts. Peel and quarter the onions. Trim the ends of the garlic cloves, peel them, and quarter them. Wash the chili peppers, remove the stems, and cut them crosswise into approximately 8 mm long pieces. Do not remove the seeds. Cut off the tough root stem of the lemongrass, remove the dark green or brown outer leaves, and cut the white parts into thin slices. Remove any outer, green leaves if necessary. Squeeze the lemons. Use the juice later, discarding the peels. Pour the coconut milk into a 1-liter bowl. Add the tamarind syrup, orange juice, palm sugar, and beef broth. Mix well. Use the leaves and cinnamon stick whole later. Heat a medium-sized pan or wok until very hot, add 6 tablespoons of coconut oil, and heat to approximately 200 degrees Celsius. First, toast the macadamia nuts until light brown, then add the lemongrass and toast for 2 minutes. Now add the onions, garlic cloves, and chili peppers. Toast for four minutes, stirring constantly. Finally, add the tomatoes and toast for three minutes. Deglaze with the coconut milk mixture, mix well, and simmer, covered, over reduced heat for five minutes. Remove from the heat and let cool. Meanwhile, heat a wok until very hot, add the frying oil, and heat to 200 degrees Celsius. Brush off the marinade and any solids from the marinated meat pieces with a brush. Then, brown in batches, no more than three pieces at a time, for a maximum of 30 seconds. Allow the oil to return to temperature in between. Place the browned meat pieces in a 3-liter pot. Add the remaining marinade, salam leaves, and cinnamon sticks. Place the cooled, roasted ingredients in a blender and blend on the lowest setting for 30 seconds. Add the lime juice and blend on the highest setting for 60 seconds until smooth. Season to taste with sweet soy sauce, honey, and beef broth. Stir in at intervals. Add this mixture to the meat in the pot, mix, and simmer covered for 3 hours, stirring frequently to prevent burning. To make the rendang creamier, temporarily remove the lid from the pot to allow the water to evaporate. Finally, remove the cinnamon stick, leaving the leaves in the rendang. Garnish and serve with rice on the side.