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	<title>Rasa Malaysia &#187; Lamb</title>
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	<description>Easy Asian Recipes</description>
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		<title>Malaysian Rendang</title>
		<link>http://rasamalaysia.com/lamb-rendang-spicy-lamb-curry/</link>
		<comments>http://rasamalaysia.com/lamb-rendang-spicy-lamb-curry/#comments</comments>
		<pubDate>Wed, 25 Jan 2012 18:03:53 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Lamb]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13650</guid>
		<description><![CDATA[It has been more than three years since I posted my Beef Rendang recipe. I am pleasantly surprised that to this day I still get the occasional inquiry and request with regards to protein substitution, alternative cooking methods, or the usage of a different spice mix to make the paste. Especially after September of last year, when Rendang topped the readers&#8217; choice list of CNN&#8217;s &#8220;World’s 50 Most Delicious Foods&#8220;. I am guessing that should be a plausible factor as to why Rendang suddenly scrambled on to a lot of people&#8217;s &#8220;to-cook&#8221; list. South-East Asian curries are unique with their own distinctive tastes and names. Rendang, Panang, Kari Ayam, Massaman, just to name a few. All in all they share different takes and preferences on blended spices and other fragrant aromatics. For those of you who have yet to be acquainted with the exotic delicacy that is Rendang, it is in a nutshell, a mildly spicy, rich and flavorful, semi-dry curry that is popular throughout the South-East Asian region, especially in Malaysia, Singapore, and Indonesia. And it is one of the main dishes that is served during Malay weddings and festivities. This delicacy is especially dear to my heart because it brings back fond memories of how my mom used to break out her cache of spices tucked neatly away in an airtight Tupperware container marked &#8220;Rendang&#8221; and carefully measure each and every spice with her traditional mini brass metal kitchen scales that resemble an upright stickman dangling a wok on each hand. As I&#8217;ve pointed out back in my Beef Rendang post, no two Rendang can turn out the exact same way. Mainly due to the varying amount of spices used and the ever crucial reduction process to allow the absorption of the spices into the meat yet not...<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/01/lamb_rendang_hp1.jpg"/></div>]]></description>
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		<slash:comments>23</slash:comments>
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		<title>Lamb Kabab Recipe (Shammi Kabab)</title>
		<link>http://rasamalaysia.com/lamb-shammi-kabab/</link>
		<comments>http://rasamalaysia.com/lamb-shammi-kabab/#comments</comments>
		<pubDate>Tue, 24 Nov 2009 05:58:09 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Indian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Lamb]]></category>

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		<description><![CDATA[Even though I grew up eating lots of Indian food—my late parents were huge Indian food fans, especially Malaysian-Indian food—I suck at making Indian food. I like Indian cuisine, but I could hardly tell the difference between fennel and cumin seeds without a magnifying glass, let alone cooking an authentic dish! So, when I found Cheeky Chilli, I knew I had to invite Sharmila to guest post an Indian recipe here. And here she is, sharing with us her fabulous lamb shammi kabab recipe, step-by-step photos, plus her beautiful writing! Please give your warmest welcome to Cheeky Chilli and do pay her blog a visit. There I was dreading the inevitable demise of yet another weekend when I received an unexpected message. It was Bee of the amazing Rasa Malaysia asking if I&#8217;d like to write a guest post for her wonderful blog. Oh my! Are potatoes my favourite vegetable? (Or something else to which the answer is a more obvious YES!) What an honour! After a quick discussion, we decided my post would be on kababs. Kababs were the way I first ate any meat as a child. Not because that&#8217;s how my mom wanted it, but because up to that point I had steadfastly refused to eat meat. The smoky flavours and spicy one-bite poppers were what convinced me to try my first chicken tikka. (This was tikka as a kabab, simply unadorned &#38; roasted meat, without any of the gravy that makes it chicken tikka masala), I was hooked from the first bite and have never looked back. I grew from strength to strength with lamb botis and mutton seekh. A smorgasbord of kababs that then taught me to enjoy meat in other forms. Kababs originated among the Persians and Arabs and were probably introduced to India...]]></description>
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		<slash:comments>22</slash:comments>
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