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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.
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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.
Hi Bee, I am a long-time fan of yours; appreciated very much your method to make prawns crunchy in a home kitchen, and your tips to make martabak at home.
May I respectfully submit my thoughts on your lamb rendang, especially the cuts you have used? I am from India, and goat and lamb comprise the red meats of choice in my culinary universe. I find lamb leg, or goat leg/thigh meat not to my taste when cooked in the presence of water and/or for a longish time. The meat turns dry and powdery, to my mouth.
The shank portions, hind or fore, by contrast, are my preferred cuts, as also the neck, and the shoulder, along with various pieces from the rib area. This is just my personal taste, and I dislike meat falling off the bones, for the most part.
Have any of your readers expressed similar preferences in terms of your lamb rendang?
Hi Gautam. Thank you for your support. You may use your preferred choice of cuts for this recipe. The end result of this recipe should be tender and fragrant meat.
Is it one clove garlic only? Or one whole head of garlic? Usually the amount of shallots are about the same as the amount of garlic in any rempah, no? Just wondering if that was a typo.
One clove. No, you don’t need equal garlic and shallots.
I loved it. I used fresh herbs from my garden (Devine) and lamb…. i did add fish sauce to salt to taste at the end rather than more salt. hmmm heaven
I’m going to make Rendang for the first time as I love it so in my local thai restaurants.
I see you have both Beef and Lamb recipes, are there reasons they differ so?
My inclination is to go with lamb since I prefer it’s flavor/texture but to use the beef recipe you provide as I love cardomom, cloves, cinammon but to add in the candlenut and turmeric from the lamb to that recipe. Would that be an overreach?
Just follow the recipe, either is fine.
Hi. I don’t have a crock pot. Can I make this in a kuali (wok) on the stove top? If so, how do I adjust the cooking method/timing? Thanks.
Yes you can.
I tried this recipe to the letter last night. I was fortunate to have all the ingredients – most homegrown by my Dad like the turmeric leaf, kaffir, chilli and galangal. I cooked it in the stovetop on low heat and three in some halved, baby potatoes and it was delicious! I was actually seeking a different style of Rendang recipe but this one was fantastic too. Thanks for the recipe!
Hi Esther, that’s awesome. Please try more recipes on my site: https://www.666630.xyz/recipe-index-gallery/
I tried this recipe to the letter last night. I was fortunate to have all the ingredients – most homegrown by my Dad like the turmeric leaf, kaffir, chilli and galangal. I cooked it in the stovetop on low heat and three in some halved, baby potatoes and it was delicious! I was actually seeking a different style of Rendang recipe but this one was fantastic too. Thanks for the recipe!
Tried it twice… first with chicken drumstick , and second with lamb with bones. The taste is so amazingly delicious! My mom, which is a super chef gives thumb up many times and surprise i cook from scratch without any curry powder… thank you for the recipe and guidance…
Hi Joanne, thanks for trying the lamb rendang recipe. I am glad you love it! :)
Hi.
I am new to Malaysian cooking and this will be my first rendang I have made… very excited to try it. How many people does the recipe serve?
It serves 4.
What is the cooking method of your dish? is it pan frying or braising? thank you for your kindly cooperation :) i just need the answer for my reporting :)
Braising.