Moose Rendang

1. Spice Paste: Blend lemongrass, galangal, chilies, shallots, and garlic into a smooth, fragrant paste. This is the heart of your rendang.

2. Initial Cooking: Fry the spice paste in oil until deeply fragrant and the raw smell is gone. About 5 to 8 minutes.

3. Meat Addition: Add the moose cubes and stir to coat them completely in the spice paste. Let them sear for 2-3 minutes per side slightly.

4. Coconut Milk: Pour in the coconut milk and bring to a gentle simmer for 15-20 minutes. Add the kaffir lime leaves and let the magic begin.

5. Long Cooking: Simmer 3 to 4 hours, stirring occasionally, as most of the liquid slowly evaporates.

6. Final Stage: Stir more frequently as liquid reduces. Done when meat is tender and coated in thick, caramelized spices.

Nutritional Information

Per serving: 375 calories, 50g protein, 15g fat, 5g carbohydrates.