For the rendang, blend the rempah ingredients together to a smooth paste in a food processor. Fry the rempah in the oil for about 10 minutes until very fragrant. Add the forequarter chops, lemongrass and whole lime leaves and fry for a few minutes to coat in the paste. Add the coconut cream, sugar, and a cup of water and bring to a simmer. Simmer covered for about 1 hour.
Meanwhile, for the kerisik fry the coconut in a separate frypan until golden brown.
Add the kerisik, stir well and cook over medium heat for 15 minutes until the rendang is thick and oily. Scatter with the shredded lime leaves and serve with rice and slices of cucumber.
Other cuts that are suitable include – neck chops, lamb shanks, diced lamb shoulder, diced lamb leg (cooking times will be dependent on cut)