Lamb Rendang
Prep time
Cook time
Total time
A sweet and spicy lamb dish slowly simmered in coconut milk, orange juice and ginger.
Serves: 3-4
For the Paste:
  • 1 onion, chopped
  • 6 cloves garlic, chopped
  • 2 teaspoons curry powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground coriander
  • ½ teaspoon ground ginger
  • ½ teaspoon ground red pepper flakes
  • zest of 1 orange
For the Lamb:
  • 3 tablespoons canola or vegetable oil
  • 2 1-pound lamb shanks
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • juice of 1 orange
  • 1 14-ounce can coconut milk
  • 3 teaspoons brown sugar
  • rice or bread, for serving
  1. Combine all of your paste ingredients in a food processor or blend with a mortar and pestle (or just chop incredibly finely) and mix until a paste is formed. Set aside.
  2. Rub your lamb shanks with salt and pepper, and heat a heavy-bottomed pot over high heat. Add in your oil and heat, then add in the shanks and cook for 5-6 minutes or so, turning, so that all of the sides become a little browned. Remove the shanks to a plate and set aside.
  3. Add your paste to the pot, reduce the heat to medium and cook until fragrant, stirring frequently, for about 8-10 minutes, until the paste's liquid has reduced by half. Add in the orange juice, coconut milk and sugar and stir to combine. Add the shanks back to the pot, reduce the heat to medium-low, loosely cover (I put my lid on my pot a bit askew so that some of the evaporating liquid can escape) and simmer for 4 hours or so, until the meat is falling off of the bone.
  4. Once the meat is tender, remove the bones from the pot and begin stirring the meat over medium-high heat, so that the liquid continues to evaporate and the meat caramelizes and fries. When almost all of the liquid is gone and the meat is nicely browned, you are ready to eat. Serve over rice or with vegetables, or even with a fried egg. This can be made a day ahead and re-heated for the next day, but will keep well in the fridge as leftovers for up to 4 days.
Recipe by The Crepes of Wrath at