Ginger, chilli, cardamom, turmeric, cinnamon and more - a spice explosion for your tastebuds!


  • For the rendang:

  • 1 onion, roughly chopped

  • 1 tbsp chopped fresh ginger

  • 1 tbsp chopped galangal

  • 1 tbsp chopped garlic

  • 1 lemongrass stalk, tough outer layer removed and roughly chopped

  • 2 tsp turmeric

  • 6 long red dried chillies, soaked in water and roughly chopped

  • 2 tbsp sunflower oil

  • 1 cinnamon stick

  • 6 cardamom pods

  • 650g shoulder of lamb, trimmed of any excess fat

  • Zest of 2 kaffir limes

  • 400ml/14floz coconut milk

  • 1 tbsp of tamarind puree or juice of a lime

  • 100g/4oz fresh grated coconut

  • 1 small bunch coriander

  • For the rice:

  • 1 tbsp sunflower oil

  • 1 cinnamon stick

  • 4 cardamom pods

  • 250g/10oz basmati rice, very well rinsed

  • 600ml water

  • 2 tbsp chopped fresh coriander

  • Sea salt

  • For the sambal:

  • 3 shallots, roughly chopped

  • 1 small handful coriander

  • 1 small handful fresh mint

  • 1 red finger, de-seeded and roughly chopped

  • 1 tbsp lime juice

  • 150g/6oz fresh grated coconut


  • 1.

    To make the rendang paste, place the onion, ginger, galangal, garlic, lemongrass, turmeric and chillies into a food processor. Blitz to form a smooth puree.

  • 2.

    Heat a wok and add the oil. Fry the paste over a high heat until the paste turns darker and is highly aromatic. Next add the cardamom pods and the cinnamon stick broken in half. Cook for another minute then add the beef. Stirring continuously, cook the meat until it is well sealed.

  • 3.

    Next pour over the coconut milk and bring to a gentle simmer, add the kaffir lime leaves and zest.

  • 4.

    Season with salt, stir well then reduce to a simmer. Cook for about an hour when the meat should be tender and the sauce lovely and reduced.

  • 5.

    Meanwhile toast the coconut in a dry pan. Keep a close eye on this, as it will burn really quickly.

  • 6.

    It should be a lovely deep brown colour when ready. Blitz to a powder in a small blender or pound in a pestle and mortar. When the rendang is ready stir into the mixture making sure it is well mixed in.

  • 7.

    For the rice, heat the oil in heavy-based saucepan that has a tight fitting lid. Add the spices and fry for a minute. Next add the rice and fry until the grains begin to turn an opaque white. Add the water and a good pinch of salt. Bring to the boil then allow to bubble away until nearly all the water has been absorbed and air holes are beginning to appear.

  • 8.

    At this point pop the lid on. Leave the heat on underneath for a minute (this will create lots of steam) then allow to stand for 5 minutes (do not remove the lid). Keep warm until everything else is ready. You can hold rice like this for up to half an hour.

  • 9.

    To make the sambal, blend the shallots, mint, chilli and lime juice with a good pinch of salt. Fold the paste into the coconut.

  • 10.

    To serve, mix the herbs into the rice and divide between four warmed serving dishes. Next spoon on the rending and some sambal, finish with a few sprigs of coriander and serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1283kj
  • Fat Total 88g
  • Saturated Fat 53g
  • Protein 40g
  • Carbohydrate 92g
  • Sugar 13g
  • Sodium 1748mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Report
my first taste of your lamb rendang was July2008 at Qantas First class lounge Sydney and its the best rendang ever,pity as it only serve in the winter menu,is it the same recipe as this one?