Malaysian Lamb Rendang
User Reviews
4.5
117 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
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Total Time
1 hr 50 mins
-
Servings
4 people
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Calories
1054 kcal
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Course
Main Course
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Cuisine
Malaysian
Malaysian Lamb Rendang
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Malaysian Lamb Rendang.
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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
Spice Paste:
- 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
- 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 Information
Show Details
Serving
4people
Calories
1054kcal
(53%)
Carbohydrates
21g
(7%)
Protein
33g
(66%)
Fat
95g
(146%)
Saturated Fat
37g
(185%)
Polyunsaturated Fat
13g
Monounsaturated Fat
39g
Trans Fat
0.1g
Cholesterol
124mg
(41%)
Sodium
707mg
(29%)
Potassium
1024mg
(29%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
869IU
(17%)
Vitamin C
87mg
(97%)
Calcium
80mg
(8%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 1054 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 1054kcal | 53% |
| Carbohydrates | 21g | 7% |
| Protein | 33g | 66% |
| Fat | 95g | 146% |
| Saturated Fat | 37g | 185% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 39g | 195% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 124mg | 41% |
| Sodium | 707mg | 29% |
| Potassium | 1024mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 869IU | 17% |
| Vitamin C | 87mg | 97% |
| Calcium | 80mg | 8% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
117 reviews
Excellent
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