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File:Rendang Lamb (64049894).jpg

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Rendang Lamb made with rendang spice paste from Malaysia.

When I first started cooking it, the lemongrass was rather overpowering and too fresh. After simmering for about 30 minutes, all the flavours mellowed and the cloves and cinnamon came to the fore. Excellent spice paste!

<a href="/photos/avlxyz/64049899/">Close up</a>.
Date
Source Rendang Lamb
Author Alpha from Melbourne, Australia

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This image was originally posted to Flickr by avlxyz at https://flickr.com/photos/10559879@N00/64049894. It was reviewed on 18 November 2018 by FlickreviewR 2 and was confirmed to be licensed under the terms of the cc-by-sa-2.0.

18 November 2018

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current10:07, 18 November 2018Thumbnail for version as of 10:07, 18 November 2018800 × 600 (112 KB)Northamerica1000 (talk | contribs)Transferred from Flickr via #flickr2commons

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