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?

Lamb Rendang (6).jpg

INGREDIENTS

  • 500gm lamb shoulder

  • 6 tbsp cooking oil

  • 12 lime leaves

  • 2 lemon grass, white part only crushed

  • Brown sugar /salt to taste

  • 500 ml water

  • 1 cup concentrated coconut milk

SPICE MIX

Blend all the following ingredients together to make the rempah/spice paste:

  • 12 dried chillies, deseeded & soaked in warm water till soft

  • 5 fresh chillies

  • 2 chilli padi

  • 1 small red onion, sliced

  • 7 shallots cut into 3 pieces

  • 2 cloves of garlic, crushed

  • 1/2 inch ginger sliced

  • 3cm lengkuas (blue ginger), sliced

  • 3cm yellow ginger, sliced

  • 2 candlenut finely pound

  • 4 tbsp coriander powder

DIRECTIONS

  1. Heat the wok and add cooking oil. When the wok is hot, add lemon grass and fry to release flavour.
     

  2. 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.
     

  3. Then, add water and coconut milk accordingly. Tear lime leaves and add brown sugar/salt to taste.
     

  4. Stir well, then reduce heat and cover. Wait till meat is tender and gravy is at the consistency you want.
     

  5. Keep stirring every now and then, cooking time between 1-2hrs.

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