Malaysian Lamb Rendang
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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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
Description
This recipe begins with blending a complex spice paste combining fresh and dried red chilies, aromatic herbs, galangal, coriander seeds, candlenut, and tamarind paste, producing a layered and vibrant base. The lamb cubes are seasoned and browned in this paste along with turmeric and kaffir lime leaves, releasing their fragrance.
After initial stovetop cooking, coconut milk and toasted coconut are added before transferring the mixture to a slow cooker to braise gently for 1.5 hours. This slow cooking tenderizes the lamb while thickening the sauce and deepening its flavors.
Malaysian Lamb Rendang offers a fragrant, slightly spicy, and creamy dish with tender meat and nuanced herbal overtones. It is typically served with steamed rice to soak up the sauce, suitable for a festive or hearty meal. The method allows hands-off slow cooking after the initial preparation, supporting flavor development and tender texture.
Ingredients
- 1 1/2 lbs (750g) leg of lamb or beef or chicken, cut into cubes, boneless
- 7 tablespoons neutral cooking oil generic cooking oil
- 1/4 piece turmeric leaf optional, thinly shredded
- 10 kaffir lime leaves
- 1 lemongrass cut into 2-inch length (5 cm, 1 stalk
- 1 1/2 cups coconut milk
- 2 tablespoons desiccated coconut lightly toasted
- salt to taste
- sugar to taste
Spice Paste:
- 3 tablespoons neutral cooking oil generic cooking oil
- 10 red chili peppers soaked in warm water and seeds removed, dried
- 5 red chili seeds removed, fresh
- 2 lemongrass white part only, lightly smashed, stalks
- 7 shallot or 1 small red onion
- 1 clove garlic
- 1/2 inch (1cm) ginger peeled
- 1/2 inch (1cm) galangal peeled, aka lengkuas
- 1 teaspoon coriander 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 DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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