Rendang Kambing Pedas Ala Arab (spicy Arabian Lamb Rendang)
Rendang Kambing Pedas Ala Arab, or Spicy Arabian Lamb Rendang, is a flavorful and spicy dish that originates from the Arab community in Indonesia. This dish is known for its rich and aromatic spices, slow-cooked tender lamb, and a fiery kick of heat.
Ingredients
- 1 kg lamb, cut into chunks
- 4 cups coconut milk
- 6 kaffir lime leaves
- 4 lemongrass stalks, bruised
- 5 shallots, finely chopped
- 4 cloves garlic, minced
- 2 inches galangal, sliced
- 2 inches ginger, sliced
- 5 red chilies, sliced
- 3 green chilies, sliced
- 1 tablespoon tamarind paste
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 2 tablespoons brown sugar
- Salt to taste
Instructions
- In a large pot, combine the coconut milk, kaffir lime leaves, lemongrass, shallots, garlic, galangal, ginger, red chilies, green chilies, tamarind paste, turmeric powder, coriander powder, cumin powder, and brown sugar.
- Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes.
- Add the lamb chunks to the pot and stir to coat them with the spice mixture.
- Cover the pot and let the lamb simmer on low heat for 2-3 hours, stirring occasionally, until the meat is tender and the sauce has thickened.
- Season with salt to taste and serve the Rendang Kambing Pedas Ala Arab hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 3 hours
- Total time:
- 3 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large pot Stirring spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Serving Suggestions: Serve the Rendang Kambing Pedas Ala Arab with steamed rice and a side of pickled vegetables.
Tips & tricks
Tips: For an extra spicy kick, add more red and green chilies to the dish. Adjust the amount according to your heat preference.
Cost
$25