Lamb Rendang

"Rendang" is a semi-dry mildly spicy meat curry served mainly in Malaysia, Indonesia, and Singapore. Variations of "rendang" can be found in other parts of Asia as well under different names and a slightly different taste. An authentic Malaysian rendang meat curry recipe is usually of a semi-dry gravy texture, using galangal root, lemongrass, kaffir lime leaves, and coriander seeds, just to name a few of the spices.

Most importantly, the authentic Rendang recipe calls for "kerisik", which is the Malay word for toasted fresh grated coconut. "Kerisik" is THE essential ingredient in making the traditional Rendang dish. If you have ever wondered why the color of the Rendang is brown even with all the blended fresh cut chilis, its because of the "kerisik". So, if your meat Rendang recipe does not come out red like your usual meat curries, do not panic. As a last resort, coconut milk may be substituted if "kerisik" is unavailable where you live. Using kaffir lime leaves, lemongrass, and tamarind concentrate helps tone down the spiciness with their citrusy flavors and is essential for that sweet pungent taste that is released during the slow cooking process.

For this authentic semi-dry spicy curry recipe, you can pick almost any meat and slow cook in your crock pot for hours just like any other meat stew. Beef and chicken Rendang are two of the more popular versions that I'm accustomed to growing up. I'm not a big fan of lamb, but since this winter is a little colder and rainier than average, I thought it would be just the thing to keep me warm and cozy.

If you are tired of your usual curries, try this Rendang curry recipe. I'm sure you if you haven't already, you will enjoy this rich mildly spicy curry as much as I do :)

Lamb Rendang Recipe

Ingredients :
1.5 lbs lamb leg ( cubed )
1/2-2/3 can coconut milk ( depends on what part of meat used, marbly meats absorb less liquid than lean meat )
6 tbsp Rendang spice paste
kaffir lime leaves
1/2 stalk lemongrass
1 tbsp chopped shallots
2 tsp ground coriander
2 tsp ground cardamon
2 tsp ground candlenut
1 tsp tamarind concentrate
a pinch of roasted shrimp paste powder
sugar and salt to taste

Rendang Spice Paste Recipe

1) Use the Sambal chili spice paste from my Masala Tumeric Squid recipe.
2) Mix in the coriander, cardamon, candlenut, tamarind concentrate, belacan powder, mix well, and then set aside.

Method :
1) Marinate lamb with the rendang spice paste for at least an hour, and then set aside.
2) Saute the lemongrass, kaffir lime leaves and shallots until fragrant, add the marinated lamb meat in and continue stir frying until browned.
3) Add water, coconut milk, mix well, cover and simmer on medium-low heat for an additional 45 minutes OR until meat is tender. Add salt and sugar to taste.

Tips: If you use a leaner cut of meat, you will need more spice paste, water and coconut milk as it will absorb more liquid and make your rendang too dry. It is preferable to use a tender, marbly-looking cut instead. If you prefer your Rendang a little saucier, simmer for a shorter period of time.