Lamb rendang

We bought some lamb steaks at the supermarket yesterday.  Since we’re spending the bank holiday weekend DIY-ing at home, I figured it would make more sense to cook a big pot of something that would keep for both lunch and dinner. I decided to make lamb rendang, and it turned out lovely, but nowhere as nice as what my mum makes.


  • 2 lamb steaks, fat trimmed and diced
  • 1 medium sized potatoes, quartered
  • 4 red chillies
  • 3 shallots
  • 1 clove of garlic
  • 1/2 tomato
  • 1 inch ginger, peeled
  • 1/2 inch galangal, peeled
  • 1 lemon grass, bruised
  • 3 kaffir lime leaves
  • 3 tbsp desiccated coconut, toasted in a pan and cooled
  • 1 cup coconut milk
  • salt and sugar to taste
  • vegetable oil


  1. Blend chillies, shallots, ginger, garlic, galangal and tomato until the paste is smooth
  2. Heat some oil in a pan and cook the paste, lemon grass and lime leaves on a very low heat for 15 minutes, stirring occassionally
  3. Add in the lamb and potatoes and stir well to coat with the chilli paste
  4. Pour in the coconut milk and leave to cook for 15 minutes on a low heat
  5. Add the toasted coconut, season with salt and 1/2 tsp sugar. Leave to cook for another 15 minutes
  6. Remove from the heat and serve with piping hot rice



One thought on “Lamb rendang

  1. Pingback: An improved lamb rendang recipe « Chronicles of a cookbookworm

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