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lamb rendang

Lamb Rendang (Pressure Cooker Method)

Vijitha Mammen
An aromatic, citrussy and spicy dish of lamb slow-cooked in coconut milk, typically served with plain rice. Follow this recipe to make the best lamb rendang ever!
5 from 15 votes
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Course Side Dish
Cuisine Asian, Eid, Hari Raya, Indonesian, Malaysian, Peranakan, Singaporean
Servings 4

Ingredients
  

  • 500 g Lamb cubes
  • 5 tbsp Oil (I used Vegetable Oil)
  • 1 Cinnamon stick
  • 3 Cloves
  • 3 Star Anise
  • 2 Cardamom pods pounded
  • 1 Lemongrass cut into 4' pieces and pounded in a mortar
  • 1 cup Coconut milk
  • 1 1/2 tsp Tamarind paste
  • 1 cup Water
  • 5 Kaffir Lime Leaves finely sliced
  • 1 tbsp Palm sugar
  • Salt to taste

Kerisik (Toasted Coconut Paste)

  • 1/2 cup Grated Coconut Fresh or Dessicated

Rempah (Spice Paste)

  • 6 Shallots
  • 6 Garlic cloves
  • 1 Lemongrass only white part
  • Juice from half a lime
  • 5 Red Chillies (I used Chilli Padi / Thai chilli)
  • 1 inch Galangal
  • 1 inch Ginger

Instructions
 

  • Heat a pan and add grated coconut. Toast it by stirring continuously on low-medium flame till the coconut turns to a dark shade of brown. Switch the flame off and keep aside to cool down. Then, grind it into a paste using a food processor. This paste is called 'Kerisik'.
  • Blend and grind the Rempah ingredients in food processor till it turns into a paste-like consistency.
  • Heat oil in the pressure cooker, and add cinnamon, cloves, star anise and cardomom pods. Stir and add the Rempah. Saute till the raw smell of spices is no more there.
  • Then, add the lamb cubes and pounded lemongrass. Mix well.
  • Add coconut milk, tamarind paste and water. Stir to mix well and leave to simmer on low-medium flame till the meat starts getting cooked. (You know it when you notice a change in colour and texture of the meat.) Stir occasionally to ensure the mixture is blended and doesn't get burnt.
  • Throw in Kaffir lime leaves. Then, add palm sugar, salt and the Kerisik that was prepared and kept aside. Stir to mix well.
  • Close the pressure cooker. Cook on low flame for 10 whistles.
  • Switch the flame off, and release the steam.
  • Then, cook further with the lid off. You will see the coconut milk turning into oil.
  • Continue cooking, stirring at intervals, till the gravy becomes dark brown in colour, dries up and the meat is soft and tender.
  • Lamb Rendang is ready. Serve with plain rice.

Notes

  • Rendang tastes better with time. So, it will taste even better if left overnight for the flavours to seep into the meat.
  • Cooking time will vary depending on the quality of meat. Also, if choosing other meat or vegetables instead of lamb as the main ingredient of the Rendang, please adjust the cooking time accordingly. For example, chicken may get cooked fairly quicker than lamb.
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