Malaysian Lamb Rendang
If you’re in the mood for a rich, aromatic stew, Malaysian Lamb Rendang is the way to go! This easy recipe will show you how to make a delicious rendang with tender lamb and a blend of spices that’ll have your taste buds dancing.
Foto: Rasa Malaysia
Ingredients
- 1 1/2 lbs (750g) boneless leg of lamb (or beef or chicken, cut into cubes)
- 7 tablespoons oil
- 1/4 piece turmeric leaf (optional, thinly shredded)
- 10 kaffir lime leaves
- 1 stalk lemongrass (cut into 2-inch length (5 cm))
- 1 1/2 cups coconut milk
- 2 tablespoons desiccated coconut (lightly toasted)
- salt and sugar (to taste)
- 3 tablespoons oil
- 10 dried red chilis (soaked in warm water and seeds removed)
- 5 fresh red chilis (seeds removed)
- 2 stalks lemongrass (white part only, lightly smashed)
- 7 shallots (or 1 small red onion)
- 1 clove garlic
- 1/2 inch (1cm) ginger (peeled)
- 1/2 inch (1cm) galangal, lengkuas (peeled)
- 1 teaspoon corriander seeds
- 1 candlenut (lightly smashed)
- 1 teaspoon tamarind paste
- 1 tablespoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon sugar
Steps
-
Plug in the crock pot or slow cooker and set it to High. Blend all the Spice Paste ingredients in a food processor until finely mixed. Scoop it out and set aside. Season the lamb cubes with a little salt and set them aside as well.
-
In a wok, heat up some oil and stir-fry the turmeric leaf and kaffir lime leaves until fragrant.
-
Turn heat to slightly medium-high, add blended Spice Paste, stir-fry until fragrant, or until color changes for 5 minutes.
-
Add the lamb cubes to the wok and stir well, cooking for an additional 5 minutes until the lamb is browned and coated with the spice mixture.
-
Pour in the coconut milk and toasted coconut, bringing the mixture to a quick boil. Turn off the heat and transfer all the contents from the wok into the crock pot. Cover and braise for 1 1/2 hours until the lamb is tender and infused with flavors.
-
Remove the pot cover and stir the contents, checking that the dish isn't too dry and that the lamb is tender to your liking. This should take about 1 to 1 ½ hours, or until the meat is perfectly tender. Turn off the heat and unplug the crock pot, allowing the dish to sit for 30 minutes to 1 hour. During this time, the sauce will reduce and thicken slightly. Your Lamb Rendang is now ready to serve with steamed white rice or coconut rice.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (5% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 0.5 lbs | - | - | |
| oil | 7 tablespoons | - | - |
| turmeric leaf | 0.25 piece | - | - |
| kaffir lime leaves | 10 | - | - |
| stalk lemongrass | 1 | - | - |
| coconut milk | 0.5 cups | - | - |
| desiccated coconut | 2 tablespoons | - | - |
| salt and sugar | - | - | - |
| oil | 3 tablespoons | - | - |
| dried red chilis | 10 | - | - |
| fresh red chilis | 5 | - | - |
| stalks lemongrass | 2 | - | - |
| shallots | 7 | - | - |
| garlic | 1 clove | - | - |
| inch | 0.5 | - | - |
| inch | 0.5 | - | - |
| corriander seeds | 1 teaspoon | - | - |
| candlenut | 1 | - | - |
| tamarind paste | 1 teaspoon | - | - |
| turmeric powder | 1 tablespoon | Rp 8.000/100g | Rp 1.200 |
| salt | 1 teaspoon | - | - |
| sugar | 1 teaspoon | - | - |
*Estimated market prices, may vary by region
Loading comments...