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Homemade Malaysian Lamb Rendang recipe photo

Malaysian Lamb Rendang

This Malaysian Lamb Rendang is a flavor-packed delight! Slow-cooked with rich spices and coconut milk, it’s a comforting dish that impresses every time.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Malaysian
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless leg of lamb , 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)
  • 1.5 cups coconut milk
  • 2 tablespoons desiccated coconut , lightly toasted
  • to taste Salt and sugar
  • 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
  • 0.5 inch ginger , peeled
  • 0.5 inch galangal , lengkuas, peeled
  • 1 teaspoon coriander seeds
  • 1 candlenut , lightly smashed
  • 1 teaspoon tamarind paste
  • 1 tablespoon turmeric powder
  • 1 teaspoon salt
  • 1 teaspoon sugar

Equipment

  • Large pot or Dutch oven
  • Knife
  • Food processor or mortar and pestle
  • Measuring cups and spoons
  • Wooden spoon

Method
 

Directions: Malaysian Lamb Rendang
  1. Step 1: Prepare the Spice Paste. Start by soaking the dried red chilis in warm water for about 15-20 minutes until they soften. Once softened, remove the seeds and set them aside. In a food processor, combine the soaked dried chilis, fresh red chilis, lemongrass, shallots, garlic, ginger, galangal, coriander seeds, and candlenut. Blend until you achieve a smooth paste. If you don’t have a food processor, a mortar and pestle works just as well for this step.
  2. Step 2: Sauté the Spice Paste. Heat 3 tablespoons of oil in a large pot or Dutch oven over medium heat. Once hot, add the spice paste and sauté for about 5-7 minutes. You want to cook it down until it becomes fragrant and the oil starts to separate from the mixture.
  3. Step 3: Brown the Meat. Add the cubed lamb (or your choice of meat) to the pot, stirring to coat the meat in the spice paste. Sear the meat for about 5 minutes until it’s browned on all sides.
  4. Step 4: Add Coconut Milk & Other Ingredients. Pour in the coconut milk and add the shredded turmeric leaf (if using), kaffir lime leaves, and lemongrass stalks. Stir well to combine all the ingredients. Bring the mixture to a gentle boil.
  5. Step 5: Simmer Slowly. Reduce the heat to low, cover the pot, and let the rendang simmer for about 1.5 to 2 hours. You want the meat to become tender and the sauce to thicken. Stir occasionally to prevent sticking.
  6. Step 6: Final Touches. Once the meat is tender and the sauce is rich and flavorful, taste and adjust the seasoning with salt and sugar as needed. If you prefer a thicker consistency, continue to simmer uncovered for an additional 15-20 minutes.
  7. Step 7: Serve. Before serving, sprinkle the lightly toasted desiccated coconut over the top for an added texture. Serve the Malaysian Lamb Rendang with steamed rice or flatbreads, and enjoy every bite of this aromatic dish.

Notes

  • For a vegetarian option, substitute lamb with tofu.
  • Use light coconut milk for a lower-calorie version.
  • Always taste and adjust seasoning before serving.