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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.
Slow Cooker Lamb Rendang
It’s been years since I posted my Beef Rendang recipe, and I’m still getting questions about swapping proteins, different cooking methods, and spice mixes for the paste. It’s been awesome to see how people have been experimenting with this dish, especially after Rendang made it to CNN’s “World’s 50 Most Delicious Foods.” list last year.
For those who haven’t tried it, Rendang is a rich, mildly spicy, and aromatic stew that’s beloved in Southeast Asia, especially in Malaysia, Singapore, and Indonesia. South-East Asian stews and curries are unique, each with its own distinctive flavors and names. Rendang, Panang Curry, Kari Ayam (Malaysian Chicken Curry), Massaman Curry—just to name a few—are all delicious variations that highlight different spice blends and cooking methods. Each one is special in its own right, and they all bring something unique to the table! It’s a dish that’s often served at weddings and festive gatherings, and it’s really special to me. I can still remember watching my mom measure out the spices using her traditional brass kitchen scales—it’s a memory that makes this recipe even more personal.
Every Rendang is a little different, thanks to the spices and the crucial reduction process. This version uses lamb and adds a small twist to the spice blend. For the first time, I’m cooking it in a slow cooker—a method I hadn’t tried before. And honestly, it turned out just as amazing as the stovetop version.
If you’re ready to try it, let’s get into this easy Lamb Rendang recipe!
Why You’ll Love This Recipe
- Tender, flavorful lamb. The boneless lamb in this recipe is slow-cooked to tender perfection. The low and slow method allows the lamb to soak up all those delicious spices, making every bite melt-in-your-mouth good.
- Aromatic, flavor-packed spices. This recipe is bursting with incredible flavors, thanks to the combination of kaffir lime leaves, lemongrass, turmeric, and other spices. The aroma while it cooks? It’s irresistible!
- Hands-off cooking with the slow cooker. Forget about standing over the stove for hours. With the slow cooker, you can set it and forget it, letting the flavors come together without all the fuss.
Ingredients You’ll Need
- Lamb – You can swap it for beef to make Beef Rendang or chicken to make Chicken Rendang.
- Oil – Use vegetable oil or canola oil.
- Turmeric leaf – f you can’t find fresh turmeric leaf, don’t worry—you can skip it.
- Kaffir lime leaves
- Lemongrass
- Coconut milk – I used full-fat coconut milk.
- Desiccated coconut – If you can’t find it, shredded coconut works just fine—just be sure to toast it lightly for the best flavor.
- Salt and sugar
Spice Paste
- Oil
- Dried red chilis
- Fresh red chilis
- Lemongrass
- Shallots
- Garlic
- Ginger
- Galangal
- Coriander seeds
- Candlenut
- Tamarind paste
- Turmeric powder
- Salt
- Sugar
For all the ingredient details, be sure to check out the recipe card at the bottom of this post.
How To Make Malaysian Lamb Rendang
Alright, first, plug in your crock pot or slow cooker and set it to High. Then, grab your food processor and blend all the Spice Paste ingredients until everything’s finely mixed. Scoop it out and set it aside. Don’t forget to season your lamb cubes with a pinch of salt, then set them aside too!
Next, heat up some oil in a wok. Once it’s hot, toss in the turmeric leaf and kaffir lime leaves. Stir them around until they start smelling all kinds of amazing!
Now, turn the heat down to medium-high. Add in your blended Spice Paste and stir it around for about 5 minutes, or until it starts smelling even better and the color deepens.
Now, toss in the lamb cubes and give everything a good stir. Let it cook for about 5 minutes until the lamb gets nice and browned and is all coated in that delicious spice mixture.
Next, pour in the coconut milk and the toasted coconut, and bring it to a quick boil. Once it’s bubbling, turn off the heat and carefully transfer everything from the wok into your crock pot. Cover it up, set it to cook, and let it braise for about 1 1/2 hours until the lamb is super tender and full of all those amazing flavors.
Alright, now go ahead and remove the cover, and give everything a good stir. Check to make sure it’s not too dry and that the lamb is as tender as you want it. This should take about 1 to 1 ½ hours, but just make sure it’s cooked through. Once it’s good, turn off the heat and unplug the crock pot. Let it sit for about 30 minutes to an hour—this helps the sauce thicken up a little. And boom, your Lamb Rendang is ready to serve! Just pair it with some steamed white rice or coconut rice.
Frequently Asked Questions
This recipe is 1054 calories per serving.
What To Serve With Malaysian Lamb Rendang
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Malaysian Lamb Rendang
Equipment
- 1 Crock Pot
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Bee, I am a long-time fan of yours; appreciated very much your method to make prawns crunchy in a home kitchen, and your tips to make martabak at home.
May I respectfully submit my thoughts on your lamb rendang, especially the cuts you have used? I am from India, and goat and lamb comprise the red meats of choice in my culinary universe. I find lamb leg, or goat leg/thigh meat not to my taste when cooked in the presence of water and/or for a longish time. The meat turns dry and powdery, to my mouth.
The shank portions, hind or fore, by contrast, are my preferred cuts, as also the neck, and the shoulder, along with various pieces from the rib area. This is just my personal taste, and I dislike meat falling off the bones, for the most part.
Have any of your readers expressed similar preferences in terms of your lamb rendang?
Hi Gautam. Thank you for your support. You may use your preferred choice of cuts for this recipe. The end result of this recipe should be tender and fragrant meat.
Is it one clove garlic only? Or one whole head of garlic? Usually the amount of shallots are about the same as the amount of garlic in any rempah, no? Just wondering if that was a typo.
One clove. No, you don’t need equal garlic and shallots.
I loved it. I used fresh herbs from my garden (Devine) and lamb…. i did add fish sauce to salt to taste at the end rather than more salt. hmmm heaven
I’m going to make Rendang for the first time as I love it so in my local thai restaurants.
I see you have both Beef and Lamb recipes, are there reasons they differ so?
My inclination is to go with lamb since I prefer it’s flavor/texture but to use the beef recipe you provide as I love cardomom, cloves, cinammon but to add in the candlenut and turmeric from the lamb to that recipe. Would that be an overreach?
Just follow the recipe, either is fine.
Hi. I don’t have a crock pot. Can I make this in a kuali (wok) on the stove top? If so, how do I adjust the cooking method/timing? Thanks.
Yes you can.
I tried this recipe to the letter last night. I was fortunate to have all the ingredients – most homegrown by my Dad like the turmeric leaf, kaffir, chilli and galangal. I cooked it in the stovetop on low heat and three in some halved, baby potatoes and it was delicious! I was actually seeking a different style of Rendang recipe but this one was fantastic too. Thanks for the recipe!
Hi Esther, that’s awesome. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I tried this recipe to the letter last night. I was fortunate to have all the ingredients – most homegrown by my Dad like the turmeric leaf, kaffir, chilli and galangal. I cooked it in the stovetop on low heat and three in some halved, baby potatoes and it was delicious! I was actually seeking a different style of Rendang recipe but this one was fantastic too. Thanks for the recipe!
Tried it twice… first with chicken drumstick , and second with lamb with bones. The taste is so amazingly delicious! My mom, which is a super chef gives thumb up many times and surprise i cook from scratch without any curry powder… thank you for the recipe and guidance…
Hi Joanne, thanks for trying the lamb rendang recipe. I am glad you love it! :)
Hi.
I am new to Malaysian cooking and this will be my first rendang I have made… very excited to try it. How many people does the recipe serve?
It serves 4.
What is the cooking method of your dish? is it pan frying or braising? thank you for your kindly cooperation :) i just need the answer for my reporting :)
Braising.