Lamb rendang

Lamb rendang. Photograph: Cyril Byrne

Lamb rendang. Photograph: Cyril Byrne

Sat, Jan 18, 2014, 01:00

  • Serves: 8
  • Cooking Time: 120 mins
  • Course: Main Course
  • Cuisine: Thai/South-East Asian


  • 1 tbsp coconut or olive oil
  • 1 onion, peeled and chopped
  • 2 kg diced stewing lamb
  • 1 x 400g tin coconut milk
  • Salt and pepper
  • 1 tbsp coriander seeds
  • 2 tsp turmeric
  • Big knob of ginger, peeled and chopped
  • 8 cloves garlic, peeled and finely chopped
  • 1 green chili, chopped (seeds and all)
  • 2 stalks lemongrass, outer leaves removed, and finely chopped
  • 1 tbsp black mustard seeds
  • 1 tbsp yellow mustard seeds


Sweat the onion until soft – this will take about seven minutes. Add the lamb and everything else in one go and cook for about two hours over a low to medium heat, with the lid on. Remove the lid for the final 20-30 minutes to allow the moisture to evaporate and the sauce to thicken. The lamb may be tender enough after 90 minutes, or it may need longer. You can add a bit of water if it starts to dry out too much. You may worry that one tin of coconut milk isn’t enough, but it’s plenty as the dish cooks down, as long as the lid stays on.

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