Go Back
–+ servings
malaysian-lamb-rendang-recipe

Malaysian Lamb Rendang

A rich and flavorful Malaysian dish made with tender lamb slow-cooked in a blend of spices and coconut milk.
Print Recipe Pin This
Preparation Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Course: Main Course
Cuisine: Malaysian
Servings: 4 servings
Calories: 600 kcal

Ingredients 

Main Ingredients

  • 1 kg Lamb shoulder, cut into chunks
  • 400 ml Coconut milk
  • 2 tablespoon Vegetable oil
  • 1 cup Water

Spice Paste

  • 6 cloves Garlic peeled
  • 2 inches Ginger peeled and sliced
  • 5 Shallots peeled
  • 3 Lemongrass stalks white part only, chopped
  • 5 Dried red chilies soaked in warm water
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Cumin powder

Instructions 

  1. 1. Blend all the spice paste ingredients into a smooth paste.
  2. 2. Heat oil in a large pot over medium heat. Add the spice paste and cook until fragrant.
  3. 3. Add the lamb chunks and cook until they are browned on all sides.
  4. 4. Pour in the coconut milk and water. Bring to a boil, then reduce heat to low and simmer for 2 hours, stirring occasionally.
  5. 5. Cook until the lamb is tender and the sauce has thickened. Serve hot.

Nutritional Value

Calories: 600kcal | Carbohydrates: 10g | Protein: 40g | Fat: 45g | Saturated Fat: 30g | Cholesterol: 120mg | Sodium: 300mg | Potassium: 800mg | Fiber: 3g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 5mg

Keywords

Lamb Rendang
Tried this recipe?Let us know how it was!