Lamb Rendang (Rendang Kambing)
Tender lamb shoulder simmered in coconut milk and fragrant spice paste until the sauce reduces to a dark, sticky coating.
Made with Rendang paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 15
- LevelMedium
- Costabout £4.84 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toast the desiccated coconut in a dry frying pan over a medium heat for 3 to 4 minutes, stirring, until deep golden. Tip into a bowl straight away so it does not burn.
3 min 30 s - 2
Heat the oil in a large heavy pan over a medium high heat. Brown the lamb in two batches for 4 to 5 minutes each, then set aside.
4 min 30 s - 3
In the same pan, fry your ready made rendang paste (see the base recipe) for 2 minutes, stirring, until it smells toasted.
- 4
Return the lamb to the pan. Add the coconut milk, water, lemongrass, lime leaves, tamarind and sugar. Bring to a gentle simmer, cover with the lid slightly ajar and cook for 1 hour 15 minutes, stirring now and then.
75 min - 5
Stir in the toasted coconut, take off the lid and cook for 25 to 30 minutes more, stirring more often, until the sauce is thick and clings to the lamb and a little oil pools at the edge.
27 min 30 s - 6
Meanwhile cook the rice following the packet, then drain. Taste the rendang, add a pinch of salt if needed and remove the lemongrass and lime leaves. Serve spooned over the rice.
Tips
- Lamb shoulder is the best cut here. It has enough fat and connective tissue to turn tender and silky over the long cook.
- Rendang is meant to be dry and dark, not soupy. If the sauce is still thin after the time, keep cooking uncovered over a medium heat and stir so the bottom does not catch.
- The toasted coconut thickens the sauce and adds a nutty flavour without using nuts. Do not skip it.
Storing and freezing
Keeps 3 days in the fridge in a covered container (cool it within 2 hours) and tastes even better the next day. Freeze in portions for up to 3 months, defrost overnight in the fridge and reheat until steaming hot all the way through.
Questions
Can I make lamb rendang in a slow cooker?
Yes. Brown the lamb and fry the paste first, then cook on low for 6 to 7 hours. Finish the last 30 minutes uncovered in a wide pan so the sauce can reduce and darken.
Can I use lamb leg or neck instead of shoulder?
Neck fillet works very well and needs the same time. Leg is leaner and can turn dry and stringy, so cut it a little larger and watch the pan closely.
Is this lamb rendang gluten free and dairy free?
Yes. There is no wheat, soy sauce, dairy, egg or nuts in the ingredient list. Check your coconut milk and tamarind labels for added thickeners if you are strictly avoiding anything.
More made with rendang paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.