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.
- Prep time
- 20 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
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.
- 2
In a wok, heat up some oil and stir-fry the turmeric leaf and kaffir lime leaves until fragrant.
- 3
Turn heat to slightly medium-high, add blended Spice Paste, stir-fry until fragrant, or until color changes for 5 minutes.
- 4
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.
- 5
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.
- 6
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.