Spicy Malaysian Lamb Rendang Recipe

Lamb Rendang Recipe

Overview

Indulge in the rich flavors of Malaysian cuisine with this aromatic Lamb Rendang recipe. Perfectly spiced and simmered to tender perfection, this dish is a savory delight that pairs beautifully with steamed rice.

• Preparation Time: 20 minutes
• Cooking Time: 2 hours
• Total Time: 2 hours 20 minutes
• Serves: 4-6
• Calories per serving: 808.9 kcal
• Fat: 69g
  • Saturated Fat: 42.8g
• Cholesterol: 120mg
• Sodium: 119.5mg
• Carbohydrates: 16g
  • Fiber: 0.9g
  • Sugar: 2.7g
• Protein: 36.4g

Ingredients

• 3 tbsp olive oil
• 1 onion, finely chopped
• 1 tsp dried red pepper flakes (adjust to taste)
• 1-inch piece ginger, grated
• 6 cloves garlic, minced
• 1 kg lamb, cut into chunks
• 2 sticks dried lemongrass, crushed
• 2 cups water
• 2 cups coconut milk
• 1 tbsp sugar
• Salt, to taste

Instructions

1. Prepare the Aromatics:

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   • Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, dried red pepper flakes, grated ginger, and minced garlic. Sauté until the onions are golden brown and fragrant.

2. Cook the Lamb:

   • Add the lamb chunks to the pot, stirring well to coat them in the aromatic mixture. Cook until the lamb begins to brown, about 5-7 minutes.

3. Simmer with Lemongrass and Coconut Milk:

   • Stir in the crushed lemongrass sticks and pour in the water and 1 1/2 cups of coconut milk. Bring the mixture to a boil over medium-high heat.

4. Reduce Heat and Simmer:

   • Once boiling, reduce the heat to low and let the lamb simmer gently. Cover the pot partially with a lid and cook for about 1 1/2 hours, stirring occasionally. The lamb should become very tender and the sauce will thicken.

5. Add Sugar and Remaining Coconut Milk:

   • Stir in the sugar and the remaining 1/2 cup of coconut milk. Bring the mixture back to a boil briefly, then reduce the heat again and let it simmer uncovered for another 15-20 minutes, or until the sauce reaches your desired consistency. Stir occasionally to prevent sticking.

6. Season and Serve:

   • Season with salt to taste. The lamb rendang is ready when the sauce is thickened and the meat is tender. Remove from heat.

7. Serve:

   • Serve the Lamb Rendang hot with steamed rice, garnished with fresh cilantro if desired. Enjoy the rich, spicy flavors!

Tips for Success:

• Choosing Lamb: Opt for lamb shoulder or leg meat for tenderness and flavor.
• Coconut Milk: Use full-fat coconut milk for a richer sauce, or light coconut milk for a lighter option.
• Spice Level: Adjust the amount of red pepper flakes to suit your preference for spiciness.
• Storing: Lamb Rendang tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.

Why You’ll Love This Recipe:

Lamb Rendang is a classic Malaysian dish known for its complex blend of spices and tender meat. The slow cooking process allows the flavors to develop beautifully, resulting in a dish that’s hearty, aromatic, and perfect for sharing with family and friends. Whether you’re exploring Malaysian cuisine or looking to spice up your dinner rotation, this recipe promises a memorable dining experience.