Lamb Rendang Recipes

RENDANG (SPICY BEEF INDONESIAN CURRY)

Rendang (Spicy Beef Indonesian Curry) image

Provided by Food Network

Time 2h30m

Yield 6 servings

Number Of Ingredients 18

Ingredients

4 cups coconut milk
1 cup water
3 tablespoons minced garlic
3 tablespoons minced shallot
1 1/2 tablespoons minced galangal
1 1/2 teaspoons minced fresh turmeric
1 teaspoon to 1 1/2 tablespoons minced chile (medium to very spicy)
2 teaspoons ground nutmeg
1 teaspoon ground toasted cardamom
1 teaspoon ground toasted coriander
1 teaspoon ground toasted cumin
1 teaspoon minced ginger
2 or 3 Indonesian bay leaves (see Cook's Note)
One 2-inch cinnamon stick
1 stalk lemongrass, minced
2 pounds beef chuck, cut into 2-inch cubes
1 tablespoon sugar
1 teaspoon kosher salt

Steps:

Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.

MALAYSIAN BEEF RENDANG

Malaysian Beef Rendang image

This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice.

Provided by Trevor Hobson

Categories World Cuisine Recipes Asian Malaysian

Time 2h

Yield 6

Number Of Ingredients 18

Ingredients

⅜ pound shallots
3 cloves garlic
15 dried red chile peppers
5 slices fresh ginger root
5 lemon grass, chopped
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
1 pinch grated nutmeg
1 tablespoon vegetable oil
1 ¼ pounds beef stew meat, cut into 1 inch cubes
1 ½ tablespoons white sugar
2 cups shredded coconut
5 whole cloves
1 cinnamon stick
1 ⅔ cups coconut milk
⅞ cup water
salt to taste

Steps:

Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
Grind the coriander, fennel, cumin and nutmeg.
Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

Nutrition Facts : Calories 653.8 calories, Carbohydrate 24.9 g, Cholesterol 63.3 mg, Fat 54.5 g, Fiber 7.6 g, Protein 22.3 g, SaturatedFat 37.4 g, Sodium 82.9 mg, Sugar 6.4 g

LAMB RENDANG

Lamb Rendang image

Make and share this Lamb Rendang recipe from Food.com.

Provided by luvinlif2k

Categories Curries

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1 large onion, chopped
1 teaspoon dried red pepper flakes
1 tablespoon crushed ginger
6 cloves garlic, crushed
2 lbs lamb, cut in 3/4 inch cubes
2 teaspoons dried lemon grass or 3 stalks fresh lemongrass, with ends crushed
2 cups water
3 cups coconut milk, divided
1 teaspoon sugar
salt

Steps:

Fry onion, red pepper flakes, ginger root and garlic in 3 Tbsp.
oil.
When golden brown, add meat, lemon grass, water, and 1 1/2 cups coconut milk.
Bring to a boil.
When meat is almost cooked, add sugar and remaining coconut milk.
Return to a boil.
Lower heat and allow to simmer until very tender, about 1 1/2 hours.
When done, meat will be very tender and much of the liquid should have evaporated giving the dish a stew-like quality.
Add salt to taste and serve with rice.

Nutrition Facts : Calories 808.9, Fat 69, SaturatedFat 42.8, Cholesterol 120, Sodium 119.5, Carbohydrate 16, Fiber 0.9, Sugar 2.7, Protein 36.4

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