Baked naan and lamb rendang

Name: Baked naan and lamb rendang
Ingredients: naan; 100 g Coconut milk; 2 spring onions; 6 sliced shallots; 25 g ghee easy (clarified butter); 500 g lamb poulet

Serve together with sliced spring onion.

Ingredients

naan

100gCoconut milk

2spring onions

6sliced shallots

25gghee easy (clarified butter)

500glamb poulet

Preparation

Sear the sliced lamb shoulder in ghee easy on all sides. Add the sliced shallot and briefly sauté with the lamb. Add the rendang and coconut milk.
Let the mixture simmer gently with a lid on the pan until the desired tenderness is reached. The rendang is ready when it has a dark color and the dish starts to thicken slightly.
Bake the naan bread, scoop the lamb rendang into the naan bread and serve with sliced spring onion.

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