Malaysian Lamb Rendang
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Rasa Malaysia · by Bee Yinn Low★ 4.5 (41)

Malaysian Lamb Rendang

NUTRITION · PER SERVING110M COOK
CAL 44%·PRO 91%
CARBS 41G18% OF CAL
9G FIBER2G ADDED13G INTRINSIC16G OTHER15G TOTAL SUGAR
FAT 67G68% OF CAL
26G SAT42G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender lamb braised in a rich, aromatic coconut curry with lemongrass, galangal, and tamarind. A complex Malaysian stew that's deeply flavorful.

mainporkdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 1/2 lbs (750g) boneless leg of lamb (or beef or chicken, cut into cubes)
  • 7 tablespoons oil
  • 1/4 piece turmeric leaf (optional, thinly shredded)
  • 10 kaffir lime leaves
  • 1 stalk lemongrass (cut into 2-inch length (5 cm))
  • 1 1/2 cups coconut milk
  • 2 tablespoons desiccated coconut (lightly toasted)
  • salt and sugar (to taste)
  • 3 tablespoons oil
  • 10 dried red chilis (soaked in warm water and seeds removed)
  • 5 fresh red chilis (seeds removed)
  • 2 stalks lemongrass (white part only, lightly smashed)
  • 7 shallots (or 1 small red onion)
  • 1 clove garlic
  • 1/2 inch (1cm) ginger (peeled)
  • 1/2 inch (1cm) galangal, lengkuas (peeled)
  • 1 teaspoon corriander seeds
  • 1 candlenut (lightly smashed)
  • 1 teaspoon tamarind paste
  • 1 tablespoon turmeric powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
PREP
20M
SODIUM
1029MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.