Rendang Lamb an Aunthentic Malaysian Style
This a-must-try recipe gives you an epic way of making a very mouth-watering lamb rendang.
Methods
Toasted Coconut: In small dry skillet, toast coconut over medium-low heat, stirring, until golden. In clean coffee grinder or blender, grind it to coarse powder. Then, set it aside.
Rendang Paste: In food processor, combine all paste ingredients to make smooth rendang paste
Heat the oil in a saute pan large enough to take the lamb pieces in a single layer.
Add the cinnamon stick, star anise, cardamoms, and cloves fry over medium heat for 1 minute.
Add 1 cup of coconut milk, rendang paste, toasted coconut, kaffir lime leaves, turmeric powder, and tamarind juice and stir them well. Then, add the lamb.
Cook over medium-high heat, stirring constantly, until sauce is very thick for 40 minutes.
Add some water if the sauce is too thick. Lastly, add sugar and salt to taste.
Serve it with rice or bread.
Ingredients
- 1 kg lamb(cut into pieces)
- 5 tablespoons olive oil or any cooking oil
- 1 cinnamon stick (about 2-inch long)
- 3 cardamoms
- 1 star anise
- 3 cloves
- 1 cup or can coconut milk
- 1/2 cup water
- 2 teaspoons turmeric powder
- 2 kaffir lime leaves (finely sliced)
- 5 tablespoons toasted coconut
- 2 teaspoons tamarind juice or lime/lemon juice
- 1 tablespoon sugar to taste
- Salt to taste
- 5 shallots
- 5 cloves garlic
- 1 inch ginger
- 1 inch galangal
- 3 tender lemongrass (finely slices)
- 4 red finger hot peppers
Main ingredients:
Rendang Paste ingredients:
Tips
-
You may substitute lamb with chicken, beef, mutton, etc.
Estimated Cooking Time
- 50 minutes
Photos
Tested Till Perfect recipe by:
Rosy