This post may contain affiliate links. Please read my privacy policy.
Malaysian Lamb Rendang - Malaysian lamb rendang stew are so aromatic and tasty. Follow this easy recipe to make the best lamb rendang ever!
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 stews and 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.
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.
