
LAMB ME YOUR RECIPE:
LAMB RENDANG
A traditional Indonesian dish usually cooked with Beef. How about we have lamb for a twist?
LAMB ME YOUR RECIPE
WITH PAUL FOSTER
EPISODE 1:
LAMB RENDANG
Originally from Indonesia, this much beloved dish has spread to most of Southeast Asia, finding a home in the taste buds of everyone.
This iconic dish might have begun as a beef-based dish but the lamb rendang is just as popular. Its time for Paul and his mother to try their hand at a dish that was once voted the tastiest on a CNN poll. How’s that for pressure?

INGREDIENTS
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500gm lamb shoulder
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6 tbsp cooking oil
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12 lime leaves
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2 lemon grass, white part only crushed
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Brown sugar /salt to taste
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500 ml water
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1 cup concentrated coconut milk
SPICE MIX
Blend all the following ingredients together to make the rempah/spice paste:
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12 dried chillies, deseeded & soaked in warm water till soft
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5 fresh chillies
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2 chilli padi
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1 small red onion, sliced
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7 shallots cut into 3 pieces
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2 cloves of garlic, crushed
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1/2 inch ginger sliced
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3cm lengkuas (blue ginger), sliced
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3cm yellow ginger, sliced
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2 candlenut finely pound
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4 tbsp coriander powder
DIRECTIONS
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Heat the wok and add cooking oil. When the wok is hot, add lemon grass and fry to release flavour.
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Next, add spice paste and fry till fragrant. When the paste has become drier and thicker with a thin layer of oil forming on top, add lamb shoulder and stir well for 5 min.
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Then, add water and coconut milk accordingly. Tear lime leaves and add brown sugar/salt to taste.
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Stir well, then reduce heat and cover. Wait till meat is tender and gravy is at the consistency you want.
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Keep stirring every now and then, cooking time between 1-2hrs.
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LAMB ME YOUR RECIPE: LAMB FILLET BAO
