Malaysian Lamb Rendang

Name: Malaysian Lamb Rendang
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 750 g boneless leg of lamb, cut into cubes; 7 tbsp oil, for frying; 0.25 piece turmeric leaf, thinly shredded (optional); 10 piece kaffir lime leaves; 1 stalk lemongrass, cut into 2-inch lengths; 1.5 cup coconut milk; 2 tbsp desiccated coconut, lightly toasted; 0.5 tsp salt, to taste; 0.5 tsp sugar, to taste; 3 tbsp oil, for blending spice paste; 10 piece dried red chilies, soaked and seeded; 5 piece fresh red chilies, seeded; 2 stalk lemongrass, white part only, smashed; 7 piece shallots; 1 clove garlic; 0.5 inch ginger, peeled; 0.5 inch galangal (lengkuas), peeled; 1 tsp coriander seeds; 1 piece candlenut, smashed; 1 tsp tamarind paste; 1 tbsp turmeric powder; 1 tsp salt; 1 tsp sugar

A rich, aromatic Malaysian stew of tender lamb simmered in a fragrant spice paste, toasted coconut, and coconut milk until deeply flavorful.

1h 50m 4 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

1054

Calories

33g

Protein

21g

Carbs

95g

Fat

Scale recipe

4 servings

Original recipe

Ingredients23 items

Produce

🌿turmeric leaf, thinly shredded (optional)¼ piece

🌿kaffir lime leaves10 piece

🌿lemongrass, cut into 2-inch lengths1 stalk

🌶️fresh red chilies, seeded5 piece

🌿lemongrass, white part only, smashed2 stalk

🧅shallots7 piece

🧄garlic1 clove

🫚ginger, peeled½ inch

🫚galangal (lengkuas), peeled½ inch

Meat

🍖boneless leg of lamb, cut into cubes750 g

Pantry

🫒oil, for frying7 tbsp

🥥coconut milk1½ cup

🥥desiccated coconut, lightly toasted2 tbsp

🍬sugar, to taste½ tsp

🫒oil, for blending spice paste3 tbsp

🌰candlenut, smashed1 piece

🫙tamarind paste1 tsp

🍬sugar1 tsp

Spices

🧂salt, to taste½ tsp

🌶️dried red chilies, soaked and seeded10 piece

🌿coriander seeds1 tsp

🧂turmeric powder1 tbsp

🧂salt1 tsp

Instructions

1
Plug in the crock pot or slow cooker and set it to High.
2
In a food processor, blend the dried chilies, fresh chilies, lemongrass, shallots, garlic, ginger, galangal, coriander seeds, candlenut, tamarind paste, turmeric powder, salt, sugar, and the blending oil until finely and smoothly mixed — this is your Spice Paste.
3
Scoop the blended Spice Paste out into a bowl and set aside.
4
Season the lamb cubes with a pinch of salt and set aside.
5
Heat the frying oil in a wok over medium heat.
6
Add the turmeric leaf, kaffir lime leaves, and lemongrass; stir-fry until fragrant.
7
Turn the heat up to medium-high, then add the blended Spice Paste.
8
Stir-fry the Spice Paste for about 5 minutes, until it's very fragrant and the color deepens.
5:00 timer
9
Add the lamb cubes to the wok and stir well, cooking for about 5 minutes more until the lamb is browned and evenly coated in the spice mixture.
5:00 timer
10
Pour in the coconut milk and toasted desiccated coconut, and bring the mixture to a quick boil.
11
Turn off the heat and transfer all the contents from the wok into the crock pot.
12
Cover and braise on High for about 1½ hours, until the lamb is tender and infused with flavor. Using bone-in lamb instead of boneless? Give it closer to 2–2½ hours. No slow cooker? Simply reduce the stovetop heat to low and simmer the wok covered instead.
90:00 timer
13
Remove the lid, stir the contents, and check that the dish isn't too dry and the lamb is tender to your liking — this stage can take another 1 to 1½ hours until the meat is perfectly tender.
75:00 timer
14
Turn off the heat, unplug the crock pot, and let the rendang sit for 30 minutes to 1 hour — the sauce will reduce and thicken slightly as it rests.
45:00 timer
15
Serve the lamb rendang hot with steamed white rice or coconut rice.

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CuisineMalaysian