Malaysian Lamb Rendang

4.49 from 39 votes

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.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Lamb

Cuisine: Malaysian Recipes

Keyword: Malaysian Lamb Rendang

Servings: people

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 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.

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