Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 6 medium shallots, 4 large garlic cloves, 2 inches fresh ginger, 3 medium red chilies, 2 finely sliced lemongrass stalks, 1 inch galangal, and 1 teaspoon ground turmeric in a food processor or mortar and pestle to form a smooth paste.

2. 2

   Heat 3 tablespoons vegetable oil in a large wok over medium-high heat until shimmering, then add the prepared spice paste and sauté for 5 minutes, stirring frequently until fragrant and slightly darker.

3. 3

   Add 500 grams of pre-cooked, shredded lamb shank to the wok, along with 4 finely shredded kaffir lime leaves, and stir-fry for 3-4 minutes to coat the lamb evenly with the spice paste.

4. 4

   Pour in 200 ml of thick coconut milk, 2 tablespoons tamarind paste dissolved in 3 tablespoons warm water, 1 tablespoon dark soy sauce, 1 tablespoon grated palm sugar, and 50 ml water, stirring everything together.

5. 5

   Bring the mixture to a gentle simmer, then reduce the heat to medium-low and continue to cook for 10-12 minutes, stirring occasionally, until the sauce thickens and coats the lamb well.

6. 6

   Season the Wok-Tossed Malaysian Lamb Rendang Stir-Fry with 1/2 teaspoon salt or to taste, then remove the wok from the heat and transfer the dish to serving plates.

7. 7

   Garnish each serving with 2 tablespoons of crispy fried shallots and 2 tablespoons of chopped fresh cilantro before serving immediately with steamed rice.