An improved lamb rendang recipe

I improvised on a previous lamb rendang recipe earlier this evening. There was nothing wrong with the old recipe, but I wanted to see how it would taste with additional ingredients.


  • 200g diced lamb
  • 1 large potato, diced
  • 3 shallots
  • 1 inch ginger, peeled
  • 1 lemon grass, halved
  • 1/4 inch galangal
  • 3 red chillies
  • 1 clove of garlic
  • 1 candle nut
  • 2 kaffir lime leaves
  • 1 cinnamon stick
  • 3 cloves
  • 1 star anise
  • 1 tbsp palm sugar
  • 1/2 can coconut milk
  • 3 tbsp tamarind juice
  • 2 tbsp dessicated coconut, lightly toasted
  • sunflower oil
  • salt to taste
  • 1/2 cup water


  1. In a food processor, blend the shallots, chillies, ginger, garlic, galangal, half lemon grass and candle nut to a medium coarse paste (rendang sauce has some texture to it)
  2. Heat some oil in a pan and fry the chilli paste for 15 minutes over low heat
  3. Fry the cloves, cinnamon, star anise, lime leaves and the remaining lemon grass for 1 minute in the same pan
  4. Add in the lamb and potatoes. Mix well to combine and leave to cook for 3 minutes
  5. Pour in the coconut milk, water and tamarind juice. Leave to cook for 20 minutes
  6. Add in the palm sugar, 1/2 tsp salt (or to taste). The sauce should have thickened at this stage
  7. Add in the dessicated coconut and leave to simmer over low heat for 5 minutes
  8. Serve with coconut rice

The palm sugar added a deep caramelised richness to the sauce, while the spices enhanced the overall flavour. Definitely a keeper.


2 thoughts on “An improved lamb rendang recipe

  1. Pingback: Lack of posts… « Chronicles of a cookbookworm

  2. Pingback: Chicken rendang | Chronicles of a cookbookworm

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s