Lamb Rendang

1kg lamb shoulder or lamb neck, diced
2 stalks lemongrass
4 kaffir lime leaves
500ml coconut milk
300ml chicken stock
3 tablespoons desiccated coconut
Vegetable oil
Fresh coriander (to garnish)

The Paste
8 Thai shallots
3 garlic cloves
1 small piece turmeric
1 thumb-sized galangal
2 stalks lemongrass
6 dried red chillies (soaked)
1 teaspoon shrimp paste (optional)
Handful crispy fried onions

The Seasoning
3 tablespoons tamarind paste
1 tablespoon palm sugar
Salt to taste

PREPARATION

1. Soak dried chillies and Thai shallots in hot water for about 15 minutes, helping soften the ingredients and making them easier to blend or pound.
2. Roughly chop shallots, garlic, turmeric, galangal and lemongrass, then place into a mortar or food processor with the soaked chillies.
3. Pound or blend the mixture into a thick paste, then add shrimp paste and crispy fried onions, continuing until smooth and aromatic.
4. Toast desiccated coconut in a dry pan over medium heat for 6–7 minutes, stirring regularly until golden brown and fragrant.

COOKING

1. Heat oil in a heavy pot and fry 2–3 tablespoons of the spice paste over low heat for 8–10 minutes, stirring regularly until caramelised and fragrant.
2. Add diced lamb and stir thoroughly, coating the meat evenly in the cooked spice paste while sealing the outside of the meat.
3. Add bruised lemongrass stalks and kaffir lime leaves, stirring briefly to release their fragrance into the curry.
4. Stir in the toasted coconut, allowing it to coat the meat and absorb the spices before adding liquid.
5. Add tamarind paste and palm sugar, mixing thoroughly to balance the curry with sweetness and acidity.
6. Gradually pour in coconut milk a little at a time, scraping the bottom of the pot to lift all the caramelised flavour.
7. Add chicken stock and a pinch of salt, then bring everything to a gentle simmer.
8. Cover and cook on low heat for 2–3 hours, stirring every so often to prevent sticking and allow the flavours to deepen.
9. Remove the lid during the final 45 minutes to reduce and thicken the sauce until rich and glossy.
10. Taste and adjust seasoning if needed, then garnish with coriander and serve with rice.

School of Wok Tips

• Toast coconut carefully—it burns quickly once coloured.
• Slow cooking is essential for tender meat and deep flavour.
• Let the curry catch slightly at the base for richer caramelisation.
• Add coconut milk gradually to lift flavour from the pan.

FAQs

What is rendang?
A slow-cooked Indonesian curry with deeply concentrated flavour.

Can I use beef instead of lamb?
Yes, beef shin or brisket works very well.

Why toast the coconut?
It adds nuttiness, texture and deeper flavour to the curry.