Lamb Rendang

Lamb Rendang

Creamy, spicy and bursting with hints of coconut, this classic lamb rendang is best slow cooked!


1 kg lamb shoulders, cut into smaller pieces

80 g meat curry powder

5 tbsps water

2 cinnamon sticks

6 cardamom, crushed

2 star anise

4 cloves

200 g box coconut milk

500 ml water

4 tbsps kerisik (grated and toasted coconut)

2 turmeric leaves, sliced thinly

Salt to taste

Blended Ingredients

2 stalks lemongrass

4 cloves garlic

2 large onions

20 g old ginger

4 chilli padi

200 ml water


1Marinate lamb with curry powder and water. Set aside for 30 mins.

2Heat 4 tbsps oil. When hot, put in cinnamon sticks, cardamom, star anise and cloves for 30 secs or until fragrant.

3Add in blended ingredients, coconut milk, water and marinated lamb. Bring mixture to a boil, reduce heat and partially cover pot. Cook for 50 mins, stirring mixture every 10 mins or until meat is tender.

4Then add in kerisik, turmeric leaves and season with salt to taste.