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Malaysian Lamb Rendang

Malaysian Lamb Rendang is a traditional Malaysian recipe for a classic aromatic curry of lamb or mutton coked in coconut milk flavoured with chillies, tamarind and oriental spices. The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Malaysian Lamb Rendang.

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurryChilli RecipesSpice RecipesLamb RecipesMutton RecipesMalaysia Recipes



Ingredients:

1.5kg mutton or lamb (preferably from the leg), cut into bite-sized pieces
2 garlic cloves, minced
3cm piece of ginger, grated
1 tbsp Chinese five-spice powder blended in 2 tbsp water
2 tbsp ground cumin seeds
2 tbsp ground coriander seeds
2 tsp galangal powder (Laos powder)
120g desiccated coconut (or freshly-grated coconut) toasted in a dry non-stick pan then allowed to cool and pounded in a pestle and mortar
120g shallots, minced
20 dried red chillies
8 tbsp oil
1 tbsp shrimp paste (belachan)
2 tbsp tamarind paste
120ml coconut cream
1 tbsp soy sauce
1 tbsp palm sugar
1 tsp salt
2 stalks lemongrass, finely sliced

Method:

Cut the lamb into bite-sized chunks then combine in a bowl with the garlic, ginger, cumin, coriander, galangal and five-spice powder. Cover and set aside to marinate in the refrigerator over night.

Heat the oil in a wok or pan and use to fry the shallots and dried chillies for about 2 minutes. Add the lamb chunks (reserve any marinade) and fry until evenly browned all over then stir-in the tamarind paste and shrimp paste. Stir continually until the meat is covered then remove from the pan with a slotted spoon and set aside.

Add any remaining marinade to the oil left in the wok and stir-fry for 2 minutes then add half the coconut cream and fry until the oil separates. Add the soy sauce, palm sugar and salt and stir to combine before returning the meat to the pan. Now stir-in the toasted coconut and the lemongrass and stir-fry for 10 minutes. Add 500ml water, bring to a simmer then cover and cook for about 45 minutes, or until the meat is tender and the sauce has reduced to 1/3 its volume.

Stir-in the remaining coconut cream and simmer for 5 minutes to heat through. Serve hot, with boiled rice or a roti (Roti Jala is particularly good).