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Malaysian Lamb Rendang
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4.49 from 39 votes

Malaysian Lamb Rendang

Malaysian Lamb Rendang.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Malaysian Recipes
Cuisine: Lamb
Keyword: Malaysian Lamb Rendang
Servings: 4 people
Calories: 299kcal
Author: Bee Yinn Low

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/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.
  • In 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.
  • Put 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.

Nutrition

Serving: 4people | Calories: 299kcal | Carbohydrates: 22g | Protein: 26g | Fat: 59g | Saturated Fat: 47g | Cholesterol: 68mg | Sodium: 675mg | Fiber: 3g | Sugar: 8g