Rendang is a popular Malaysian cooking style characterized by its slow-cooked, spicy, and slightly sweet flavors. This recipe adapts the traditional beef dish to feature lamb shanks, adding a delicious twist to the classic recipe.
Ingredients:
- 4 lamb shanks
- 4-6 tablespoons Wahyu Rendang instant cooking paste
- 2 medium-sized onions, chopped
- 1 cup coconut milk
- 1/2 cup water
- 6 tablespoons of oil
- 2 kaffir lime leaves
- Fresh cilantro for garnish
- Steamed rice or roti for serving
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and saute until fragrant.
2. Add Wahyu Rendang paste and kaffir lime leaves and stir-fry for 1 minute.
3. Pour in coconut milk and water. One combined add in lambshanks.
4. Reduce heat to low and cook, covered, until lamb is tender.
5. Garnish with fresh cilantro and serve hot with steamed rice or roti.
Note: You can adjust the amount of Wahyu Rendang paste to your desired level of spiciness and flavour.
Tips:
- Use high-quality lamb shanks for the best flavour and texture.
- Add other ingredients like potatoes or carrots to enhance the flavor and texture.
- Substitute coconut milk with Greek yogurt for a creamier sauce.
Enjoy!
Watch the video tutorial here!
