Lamb Rendang Recipe

Name: Lamb Rendang
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 tsp coriander seeds; 1/4 tsp ground turmeric; 2 None Spanish onions, chopped coarsely; 4 cloves garlic, quartered; 2 (4 inch) stalks fresh lemongrass, chopped coarsely; 2 tbsp fresh galangal, sliced thinly; 4 None fresh small red Thai chilies, chopped coarsely; 2 None fresh long red chilies, chopped coarsely; 2 tbsp coarsely chopped fresh cilantro root and stem mixture, plus extra leaves to serve; 2 tbsp peanut oil; 1 (3 1/3 lb) butterflied leg of lamb; 1 2/3 cups coconut milk

Servings: persons

2 tsp coriander seeds
1/4 tsp ground turmeric
2 None Spanish onions, chopped coarsely
4 cloves garlic, quartered
2 (4 inch) stalks fresh lemongrass, chopped coarsely
2 tbsp fresh galangal, sliced thinly
4 None fresh small red Thai chilies, chopped coarsely
2 None fresh long red chilies, chopped coarsely
2 tbsp coarsely chopped fresh cilantro root and stem mixture, plus extra leaves to serve
2 tbsp peanut oil
1 (3 1/3 lb) butterflied leg of lamb
1 2/3 cups coconut milk

1
Dry-toast spices in a small frying pan over medium-low heat, stirring, for 1 min, or until fragrant. Transfer to a food processor along with onions, garlic, lemongrass, galangal, chilies and fresh cilantro. Process until mixture forms a paste.
2
Preheat oven to 300u00b0F.
3
Heat 1 tbsp oil in a large Dutch oven. Sear lamb, turning occasionally, until browned all over. Set lamb aside.
4
Add remaining oil to pan. Cook paste, stirring, until fragrant. Add coconut milk and bring to a boil.
5
Return lamb to pan. Transfer to oven to braise, turning occasionally, for 3 hours, or until liquid has evaporated. Cover lamb and let rest for 10 mins before serving. Serve sprinkled with fresh cilantro leaves.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 2 tsp coriander seeds, 1/4 tsp ground turmeric, 2 None Spanish onions, chopped coarsely, 4 cloves garlic, quartered, 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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