Lamb Chop Rendang – A Flavorful Indonesian Classic

Lamb Chop Rendang – A Flavorful Indonesian Classic

Take your taste buds on a journey with this rich and aromatic Lamb Chop Rendang. This traditional Indonesian dish is renowned for its deep, complex flavors, tender lamb, and fragrant spice-infused sauce. Perfect for family dinners or special gatherings, this dish delivers bold taste with every bite.

Ingredients

For the Rendang:

  • 2 tbsp oil
  • 1 kg Yarramundi lamb loin chops
  • 2 stalks lemongrass, bruised
  • 3 kaffir lime leaves, plus 2 more finely shredded
  • 400 ml coconut cream
  • 1 tsp sugar
  • 1 cup water
  • Steamed rice, for serving
  • Thinly sliced cucumber, tomato, and red onion, for serving

For the Kerisik (Toasted Coconut):

  • 1 cup desiccated coconut

For the Rempah (Spice Paste):

  • 2 medium brown onions, roughly chopped
  • 2 large red chilies, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 3 cm ginger, peeled and roughly chopped
  • 3 cm galangal (optional), peeled and roughly chopped
  • 1 tsp turmeric powder
  • 3 tsp salt

Instructions

  1. Blend all the Rempah ingredients in a food processor until a smooth paste forms.
  2. Heat the oil in a large pan and sauté the spice paste for about 10 minutes until it becomes aromatic.
  3. Add the lamb chops, lemongrass, and whole kaffir lime leaves, stirring well to coat the meat with the fragrant mixture.
  4. Pour in the coconut cream, sugar, and water. Bring to a gentle simmer, cover, and let it cook for about one hour until the lamb is tender.
  5. While the rendang simmers, prepare the Kerisik by dry-frying the desiccated coconut in a separate pan over medium heat until golden brown and fragrant.
  6. Stir the toasted coconut into the rendang and continue cooking for another 15 minutes, allowing the sauce to thicken and develop rich, deep flavors.
  7. Garnish with the shredded lime leaves and serve hot with steamed rice, cucumber, tomato, and red onion on the side.

Tips & Variations

  • If you prefer a different cut of lamb, lamb curry cuts or lamb osso bucco work well, but keep in mind that cooking times may vary.
  • Adjust the spice level by adding more or fewer chilies to suit your taste.
  • For an extra layer of depth, let the rendang sit for a few hours before serving—flavors intensify over time.

Enjoy this rich and comforting Lamb Chop Rendang, a dish that brings warmth and tradition to your table!

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