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It has been more than three years since I posted my Beef Rendang recipe. I am pleasantly surprised that to this day I still get the occasional inquiry and request with regards to protein substitution, alternative cooking methods, or the usage of a different spice mix to make the paste. Especially after September of last year, when Rendang topped the readers’ choice list of CNN’s “World’s 50 Most Delicious Foods“. I am guessing that should be a plausible factor as to why Rendang suddenly scrambled on to a lot of people’s “to-cook” list.
South-East Asian curries are unique with their own distinctive tastes and names. Rendang, Panang, Kari Ayam, Massaman, just to name a few. All in all they share different takes and preferences on blended spices and other fragrant aromatics. For those of you who have yet to be acquainted with the exotic delicacy that is Rendang, it is in a nutshell, a mildly spicy, rich and flavorful, semi-dry curry that is popular throughout the South-East Asian region, especially in Malaysia, Singapore, and Indonesia. And it is one of the main dishes that is served during Malay weddings and festivities.
This delicacy is especially dear to my heart because it brings back fond memories of how my mom used to break out her cache of spices tucked neatly away in an airtight Tupperware container marked “Rendang” and carefully measure each and every spice with her traditional mini brass metal kitchen scales that resemble an upright stickman dangling a wok on each hand.
As I’ve pointed out back in my Beef Rendang post, no two Rendang can turn out the exact same way. Mainly due to the varying amount of spices used and the ever crucial reduction process to allow the absorption of the spices into the meat yet not over-drying it. This time around, I am going to make Rendang using lamb, with a slight variation of the spices, and braising it in a crock pot/slow cooker. This was actually quite a leap for me as my preferred method have always been to stew it on the stovetop. But lo and behold, it turned out to be every bit as scrumptious as depicted.
(Click Page 2 for the Lamb Rendang (Spicy Lamb Curry) Recipe)
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It does look yummy, I bet I can eat a big bowl of rice with that.
Hi, just a question here. Do I have to fry the chilli paste till the oil separates like your beef rendang? I had to fry for at least 40mins for the chilli paste as in your fantastic beef rendang recipe. Thanks for your help!
Its totally up to you. I just did 5 minutes on med-high since I used a generous amount of oil to get it going, and let the slow cooker do the rest of the work!
In the words of the LOLcats, NOM!
I already tried this, but I used Beef instead of lamb. Great! My kids love it.
Either way…different meat speak their own flavor and all are delicious in their own way…still beef rendang is the best of all :)
Hi, this looks delicious and I can’t wait to make it. Just a quick question: is tamarind paste the same as tamarind juice?
Tamarind paste is a concentrated form of tamarind juice yield from soaking block tamarind in warm water. For this recipe, to get 1 teaspoon of tamarind concentrate, you will need to soak 1/4 oz of block tamarind with 1 tablespoon of warm water. Its so convenient to use tamarind paste and both tamarind blocks and paste can be easily found in most Asian grocery markets.
looks so good .
Rendang is one of my favorite curries! I can imagine how good it would be with lamb…yummy! Is there a substitute for candlenut?
Yes, yummy indeed:) You can substitute candlenut for raw cashews or Macadamian nut.
Looking good, Bee! I made lamb rendang about a year ago and pairing it with pacri nanas. I bet you know pacri nanas too :)
Thanks! And thanks for reminding me about Pacri Nanas. Have not had it in a while. It does sound good after a rich, savoury Rendang meal.
Hi. Can I use chicken instead? Will it also tastes as good as this? And should I add water any step? Thank u
Yes, of course. Towards the end of the braising process if you feel the Rendang chicken is bit dry, you may add bit water.
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I love this and I will be making it for guests on Wednesday along with coconut rice. Any suggestions for starters to lead up to this or some first courses? Thanks!
Eddie
your pic is making me drool :S i loveee rendang but sometimes i get so lazy to prepare it + source for all the spices that i take the shortcut and use a rendang paste! love the one from prima taste as it tastes like the real thing.
when i feel like getting down to do some serious cooking i’ll try out this recipe of yours! :)