Indonesian Lamb Rendang recipe
Authentic lamb rendang is a slow-cooked Indonesian dish where lamb is simmered in coconut milk and spices until deeply flavorful and almost dry.
Equipment
- Heavy-bottomed pot or Dutch oven
- Blender or food processor
Ingredients
For the Spice Paste
- 6 dried red chilies soaked
- 4 shallots
- 4 cloves garlic
- 1 inch ginger
- 1 inch galangal
- 1 tsp coriander seeds
- ½ tsp cumin seeds
For the Rendang
- 800 g lamb cut into chunks
- 2 cups thick coconut milk
- 1 stalk lemongrass bruised
- 4 kaffir lime leaves
- 1 tsp turmeric powder
- Salt to taste
- 2 tbsp oil
Instructions
Prepare the spice paste
- Drain the soaked chilies and add them to a blender along with shallots, garlic, ginger, galangal, coriander seeds, and cumin seeds. Blend into a smooth, thick paste. Add a splash of soaking water only if needed.
Cook the spice paste
- Heat oil in a heavy-bottomed pot over medium heat. Add the spice paste and cook it slowly, stirring often, until it becomes fragrant and the oil begins to separate. This step takes about 8 to 10 minutes and is essential for depth of flavor.
Add the lamb
- Add the lamb pieces to the pot and stir well so every piece is coated in the spice mixture. Cook for 5 minutes, allowing the meat to seal slightly and absorb the spices.
Add coconut milk and aromatics
- Pour in the coconut milk, then add lemongrass, kaffir lime leaves, turmeric powder, and salt. Stir gently and bring to a soft simmer.
Slow cook patiently
- Reduce the heat to low and cook uncovered. Stir every 10 to 15 minutes to prevent sticking. As the liquid reduces, stir more frequently. This stage takes about 2 hours.
Watch the transformation
- The curry will slowly thicken, then darken, and eventually the oil will separate naturally. The sauce will cling to the meat rather than pool in the pot.
Final adjustment
- Taste and adjust salt. Continue cooking until the lamb is tender, the sauce is almost dry, and the aroma is deep and roasted.
Rest before serving
- Turn off the heat and let the rendang rest for at least 15 minutes. This allows the flavors to settle and deepen.
Notes
- Rendang improves with time and tastes even better the next day.
- Low heat is crucial. High heat will burn the spices before the meat becomes tender.
- If the mixture dries too quickly, reduce heat further and stir more often.
- Always use full-fat coconut milk for authentic texture and flavor.
Storage Tips
- Refrigerate in an airtight container for up to 4 days.
- Freeze for up to 2 months.
- Reheat gently on low heat, stirring occasionally.
Nutrition
Calories: 520kcal | Carbohydrates: 10g | Protein: 32g | Fat: 38g | Fiber: 3g