Serves 4
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Rendang was originally created as a method of preserving meat. This lamb version is quick and easy and brilliantly complemented by a side of refreshing papaya sambal.


  • 2 tbsps oil
  • 500 g diced lamb
  • 1 onion, sliced thinly
  • 2 cloves garlic, crushed
  • ¼ cup rendang curry paste
  • 2 cans coconut milk (70 ml)
  • 1 cup vegetable stock
  • 2 carrots, halved, sliced
  • 1 small eggplant, chopped
  • 200 g green beans, trimmed, chopped
  • Steamed rice, to serve

Papaya Sambal

  • 3 cups thinly sliced papaya
  • ½ cup brown sugar
  • 4 green onions, sliced diagonally
  • ½ cup coriander leaves
  • ¼ cup mint leaves
  • 2 tbsps fish sauce
  • 2 birds eye chillies, finely sliced
  • 1 lemon, juice

Heat oil in a large saucepan on high. Brown meat, in 2 batches, 2 to 3 mins each batch. Transfer to a plate.


Saute onion and garlic in same pan 4 to 5 mins, until tender. Add curry paste. Cook. stirring, 1 min, until aromatic.


Return meat to pan with coconut milk, stock, carrots and eggplant. Bring to boil. Reduce heat to low and simmer 1¼ to 1½ hours, until meat is tender.


Meanwhile, to make papaya sambal, in a medium bowl, toss all ingredients together.


Stir beans into curry. Simmer 3 to 5 mins, until just tender. Serve lamb with rice and papaya sambal.

TIP: You will need 1 small papaya for this recipe. The papaya needs to be julienned (peeled, seeded and sliced into even-sized matchsticks).

Photo: bauersyndication.com.au

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