Lamb Rendang with Papaya Sambal

By The Weekly  

April 7, 2018

0 0 5 0

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


1Heat oil in a large saucepan on high. Brown meat, in 2 batches, 2 to 3 mins each batch. Transfer to a plate.

2Saute onion and garlic in same pan 4 to 5 mins, until tender. Add curry paste. Cook. stirring, 1 min, until aromatic.

3Return 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.

4Meanwhile, to make papaya sambal, in a medium bowl, toss all ingredients together.

5Stir 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).

Recipe & Photo: Woman's Day/