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.
How Many Calories per Serving?
This recipe is only 299 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Malaysian Lamb Rendang
Malaysian Lamb Rendang.
- 1 1/2 lbs. 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 ginger, peeled
- 1/2 inch 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
1Plug in the crock pot/slow cooker and turn setting to High. Blend all Spice Paste ingredients in a food processor until fine. Scoop out, and set aside. Season lamb cubes with a little salt and put aside.
2In a wok, heat up oil, stir-fry 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.
4Put in lamb cubes, stir well and continue cooking for 5 minutes.
Pour in coconut milk and toasted coconut and bring to a quick boil. Turn off heat and move all pre-cooked contents from wok into crock pot and braise for 1 1/2 hours.
Remove pot cover, stir and check to make sure the dish is not too dry and the lamb is tender enough to your liking, about 1 - 1 1/2 hours, or until the meat is tender enough. Turn off heat. Unplug crock pot and allow the dish to sit for 30 minutes to 1 hour. The sauce will slowly evaporate, and may appear slightly dry and thickened. The Lamb Rendang is ready to dish out and serve with steamed white rice or coconut rice.
one of the best rendang recipes i have made….made for my staff over rays…amazing.
Thanks for trying this rendang recipe!
Hi Bee, My crock pot has a low and high temperature setting. Which one should I use? And for how long? Thanks!
It’s me again! :-) YES, I just made this again – 4th time now, I gotta say your rendang recipe is the best ever! Did two portions this time, one beef and one lamb – coz my boss doesn’t eat beef, so that’s why did the lamb and bringing it into the office on Tuesday.
Your recipe has made me the Rendang Queen. :-))
Thanks heaps!!!!! xoxo
Hi Emmeline, that’s great to know! Thanks for trying my rendang recipe.
I left the lamb in the slow cooker for 1.5 hours, but it was not super tender. Maybe its like pork where it can get a little tough at first, but if you cook it longer it will eventually relax and become tender? I also used chunks of lamb leg meat so maybe that is a bit tougher? Also, after the cooking, there was still SO much liquid that it never evaporated really.
Cook longer and also you can reduce the liquid by transferring it out and finish in a pot.
Can I subsitute coconut milk with youghurt?
Hi Bee, thanks for sharing this wonderful recipe! I have been trying to replicate this dish ever since I tasted it at my fav nasi padang stall. Went through many recipe books without success until I stumbled upon your site. Now I can make this dish anytime my craving strikes! Thank you, thank you, thank you!!!
Simply fantastic, great recipe! I also ate way to much, it was painful :-) Thanks from Oslo
Thanks Bee, for this recipe. I love your blog and made this recently in a church dinner. My friends love it! One of my friends even said ‘it tastes like homeeee!’ God Bless you
I just wanted to express my heartfelt thanks to you for teaching us this recipe on the Beef Rendang. I made this for our church group’s Easter picnic (mind you, all the aunties and uncles in this group are very experienced cooks in their own right!) and they all raved that my rendang was amazing! What a great feeling that was. I can’t take all the credit, as I have to accredit that to your well crafted recipe and guidance.
I followed your instructions carefully, but I also added more chillies, and doubled the portions of overall ingredients as I was cooking for 32 people who could stomach very spicy Asian food. Haha! When they found out I made my own rempah, they were astounded! LoL!
Thank you so much for your generous sharing of recipes and dedication to this website, and your uncompromising commitment to preserving authenticity, especially in Nonya cooking and other traditional recipes (in a world that has one too many quick and adulterated shortcuts these days) which is something I truly respect and admire, and hope you will keep up! :-))
Looking forward to impressing others with more of your recipes!
P.S. So glad your website is back to normal and no more Deer Hunter app game advertisement banners popping up on your home page! Eek, hope I didn’t jinx this by saying it… hehe… ;-)
Thanks for your sweet comment. Glad that the Deer Hunter app is gone. :)
I don’t have a slow-cooker, what would you recommend in terms of cooking times/heat etc.?