Lamb rendang

We've given a spin to this classic rending, cooking the lamb slowly until the coconut milk sauce thickens and is quite dry, the succulent meat becomes so tender it virtually falls apart.

  • 3 hrs 45 mins cooking
  • Serves 4
  • Print


Lamb rendang
  • 2 teaspoon coriander seeds
  • 1/4 teaspoon ground turmeric
  • 2 brown onions (400g), chopped coarsely
  • 4 clove garlic, quartered
  • 2 x 10cm (4-inch) sticks (40g) fresh lemon grass, chopped coarsely
  • 2 centimetre ( ¾-inch) piece fresh galangal (10g), sliced thinly
  • 4 fresh small red thai (serrano) chillies, chopped coarsely
  • 2 fresh long red chillies, chopped coarsely
  • 2 tablespoon coarsely chopped coriander (cilantro) root and stem mixture
  • 2 tablespoon peanut oil
  • 1.5 kilogram (3-pound) butterflied leg of lamb
  • 1 2/3 cup (410ml) coconut milk


Lamb rendang
  • 1
    Dry-fry spices in small frying pan, stirring, about 1 minute or until fragrant. Blend or process spices with onion, garlic, lemon grass, galangal, chillies and coriander root and stem mixture until mixture forms a paste.>
  • 2
    Preheat oven to 150°C/300°F.
  • 3
    Heat half the oil in large flameproof baking dish; cook lamb, turning occasionally, until browned all over. Remove from dish.>
  • 4
    Heat remaining oil in same dish; cook paste, stirring, until fragrant. Add coconut milk; bring to the boil.
  • 5
    Return lamb to dish; cook in oven, uncovered, turning occasionally, about 3 hours or until liquid has evaporated. Cover lamb; stand 10 minutes before serving. Serve sprinkled with a little fresh coriander


Serve rendang with steamed rice.

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