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Lamb Rendang

Prep: 20 Mins

Cook: 3 Hrs

Jeremy's lamb rendang is the perfect dish for these winter days.

  • 500g lamb neck fillets

  • 625ml thick coconut milk

  • 250ml hot water

  • Spices 5-10 dried chillies (soaked in hot water for 15 mins)

  • 15 Thai shallots

  • 3 lemongrass stalks

  • 2cm fresh galangal

  • 2cm fresh ginger

  • 1cm fresh turmeric root

The stock

  • 100g freshly grated coconut or ¾cup of dried coconut

  • 3tbsp concentrated tamarind

  • 2 kaffir Lime Leaves

  • 2tsp sugar

  • 1-2tsp salt

Preparation

= Drain chillies then deseed and pound with all the other spices in a pestle and mortar using a little coconut milk to help make a smooth paste.

  • Pour this over the diced lamb and mix well to marinate.

  • Meanwhile, fry the grated coconut in oil on a low heat for 5-10 minutes then once golden brown, grind in a blender adding all of the other stock ingredients.

Cooking

  • Next, fry the marinated lamb in oil over a moderate heat until it starts to colour and the spices become fragrant and aromatic.

  • Pour over the coconut milk and water, stir well and leave to simmer for 1-1.5 hours until the oils from the coconut become visible and the sauce has almost completely evaporated; stir occasionally.

  • Finally, add in the blended stock mix and simmer for a further 15 minutes. Done!

How To Make Lamb Rendang

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  • 500g lamb neck fillets

  • 625ml thick coconut milk

  • 250ml hot water

  • Spices 5-10 dried chillies (soaked in hot water for 15 mins)

  • 15 Thai shallots

  • 3 lemongrass stalks

  • 2cm fresh galangal

  • 2cm fresh ginger

  • 1cm fresh turmeric root

The stock

  • 100g freshly grated coconut or ¾cup of dried coconut

  • 3tbsp concentrated tamarind

  • 2 kaffir Lime Leaves

  • 2tsp sugar

  • 1-2tsp salt


Preparation

= Drain chillies then deseed and pound with all the other spices in a pestle and mortar using a little coconut milk to help make a smooth paste.

  • Pour this over the diced lamb and mix well to marinate.

  • Meanwhile, fry the grated coconut in oil on a low heat for 5-10 minutes then once golden brown, grind in a blender adding all of the other stock ingredients.

Cooking

  • Next, fry the marinated lamb in oil over a moderate heat until it starts to colour and the spices become fragrant and aromatic.

  • Pour over the coconut milk and water, stir well and leave to simmer for 1-1.5 hours until the oils from the coconut become visible and the sauce has almost completely evaporated; stir occasionally.

  • Finally, add in the blended stock mix and simmer for a further 15 minutes. Done!

How To Make Lamb Rendang

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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