Step-by-Step Recipe: Malaysian Lamb Rendang
Ingredients
- 750 g lamb shoulder or leg, chopped into chunks
- 2 large onions, roughly chopped
- 2 thumb-sized pieces of galangal or ginger, peeled
- 5 fresh or dried kaffir lime leaves
- 1 medium chili, sliced
- 1 stick lemongrass, lightly bashed
- 1 cinnamon stick
- 1 tsp cumin seeds
- ½ tsp chili powder
- 2 tsp palm sugar or dark brown sugar
- 400 ml coconut milk
- 2 tbsp oil
Instructions
Prepare the Spice Mix:
- Dry-fry coriander and cumin seeds in a pan until fragrant.
- Grind into a fine powder and mix with chili powder and turmeric powder
Make the Aromatic Paste: Blend onions, garlic, galangal, lemongrass, chili, and fresh turmeric into a smooth paste.
Cook the Base:
- Heat oil in a large wok or pan over medium heat.
- Add the cinnamon stick and kaffir lime leaves, frying for 30 seconds.
- Stir in the paste and cook for 3-4 minutes until aromatic.
Add the Lamb: Toss in the lamb chunks and fry until lightly browned. Sprinkle with a pinch of salt.
Simmer to Perfection:
- Pour in the coconut milk and bring to a boil.
- Add palm sugar, reduce the heat to low, and cover the pan. Let it cook gently for 70 minutes, stirring occasionally.