Lamb Rendang Recipe

Name: Lamb Rendang
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 large onion, chopped; 1 teaspoon dried red pepper flakes; 1 tablespoon crushed ginger; 6 cloves garlic, crushed; 2 lbs lamb, cut in 3/4 inch cubes; 2 teaspoons dried lemon grass or 3 stalks fresh lemongrass, with ends crushed; 2 cups water; 3 cups coconut milk, divided; 1 teaspoon sugar; salt

Servings: persons

3 tablespoons olive oil
1 large onion, chopped
1 teaspoon dried red pepper flakes
1 tablespoon crushed ginger
6 cloves garlic, crushed
2 lbs lamb, cut in 3/4 inch cubes
2 teaspoons dried lemon grass or 3 stalks fresh lemongrass, with ends crushed
2 cups water
3 cups coconut milk, divided
1 teaspoon sugar
salt

1
Fry onion, red pepper flakes, ginger root and garlic in 3 Tbsp.
2
oil.
3
When golden brown, add meat, lemon grass, water, and 1 1/2 cups coconut milk.
4
Bring to a boil.
5
When meat is almost cooked, add sugar and remaining coconut milk.
6
Return to a boil.
7
Lower heat and allow to simmer until very tender, about 1 1/2 hours.
8
When done, meat will be very tender and much of the liquid should have evaporated giving the dish a stew-like quality.
9
Add salt to taste and serve with rice.

904

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 large onion, chopped, 1 teaspoon dried red pepper flakes, 1 tablespoon crushed ginger, and more.

Yes, Lamb Rendang falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Rendang

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