Spicy Malaysian Rendang Lamb Curry

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Rendang lamb curryIt's time to prepare a spicy and lip-smacking Malaysian lamb curry preparation flavored with different spices and herbs. It's a popular South East Asian recipe made with pungent and flavorful seasoning ingredients and is cooked delicately for a divine flavor. The curry itself is almost dry with juicy meat cubes ready to liven up your taste buds. There are different variants of Rendang curry each one differing from the other in the way it is cooked and the changes made in the flavoring agents. You can definitely make slight changes and can moderate the spices while trying this recipe. So pick up your wok and cooker and get ready to make this rich, delicious and fulfilling lamb preparation.

Rendang lamb curry
Spicy Malaysian Rendang Lamb Curry

Malaysian lamb curry rendang

Enjoy this popular and delicious Rendang lamb curry recipe flavored with fresh and pungent spices and cooked slowly to give you a nice and delicate flavor.

Preparation Time: 35 minutes
Cooking time: 50 minutes
Servings: 6

  • 3 pounds boneless lamb cubes
  • 3 cups coconut milk (2nd extract)
  • 3 tbsp desiccated coconut (lightly roasted)
  • 6 to 8 fresh kaffir lime leaves (coarsely chopped)
  • 2 stalks of lemongrass
  • 1/2 tsp sugar
  • 20 dried red chilies (seeds removed)
  • 1 big onion (peeled)
  • 2 or 3 garlic cloves
  • 50 gm galangal
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1 tsp tamarind paste
  • 30 gm fresh turmeric (1" piece)
  • chopped coriander leaves (for garnish)
  • quarter part of turmeric leaf (finely minced)
  • 1/4 cup vegetable oil
  • salt to taste


  1. Pressure cook lamb cubes in enough salted water to dip them for about 15 minutes.
  2. Drain all the water and keep the almost done cubes aside.
  3. Pulse dried red chilies, onion, garlic, galangal, 2 tsp vegetable oil, coriander seeds, cumin seeds, fennel seeds, tamarind paste, fresh turmeric with enough water to form a coarse paste with thick consistency.
  4. Heat 4 to 5 tsp of vegetable oil in a deep sauce pan with a heavy base on a medium flame.
  5. Add turmeric leaf and kaffir lime leaves and stir fry for about a minute.
  6. Add Rendang curry paste made earlier and sauté for about 5 to 6 minutes.
  7. Add coconut milk with roasted desiccated coconut, sugar and crushed lemongrass stalks.
  8. Gently stir and bring the curry to a boil on a low flame.
  9. Add almost done lamb cubes with salt and simmer till the sauce reaches a thick consistency.
  10. Switch off the flame and remove crushed lemongrass stalks from the curry.
  11. Garnish with chopped coriander and serve hot with rice or bread.


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