Lamb Rendang - cooking recipe

Ingredients

3 tablespoons olive oil
1 large onion, chopped
1 teaspoon dried red pepper flakes
1 tablespoon crushed ginger
6 cloves garlic, crushed
2 lbs lamb, cut in 3/4 inch cubes
2 teaspoons dried lemon grass or 3 stalks fresh lemongrass, with ends crushed
2 cups water
3 cups coconut milk, divided
1 teaspoon sugar
salt

Preparation

Fry onion, red pepper flakes, ginger root and garlic in 3 Tbsp.
oil.
When golden brown, add meat, lemon grass, water, and 1 1/2 cups coconut milk.
Bring to a boil.
When meat is almost cooked, add sugar and remaining coconut milk.
Return to a boil.
Lower heat and allow to simmer until very tender, about 1 1/2 hours.
When done, meat will be very tender and much of the liquid should have evaporated giving the dish a stew-like quality.
Add salt to taste and serve with rice.