• Prep time 30Min
  • Cook time 1Hr, 30Min
  • Technique Roast
  • Meat Lamb
  • Cut Forequarter
  • Serves 4

Indonesian style beef dish known as best food in the world



  • 1 kg Lamb forquarter chops
  • 2 tbsp oil
  • stalks lemongrass
  • kaffir lime leaves, whole plus 2 more leaves finely shredded
  • 400 ml coconut cream
  • 1 tsp sugar
  • Kerisik:
  • 1 cup dessicated coconut
  • Rempah for rendang:
  • medium brown onions, roughly chopped
  • large red chillies, roughly chopped
  • garlic cloves, roughly chopped
  • 3 cm ginger, peeled and roughly chopped
  • 3 cm galangal, peeled (optional) and roughly chopped
  • 1 tsp turmeric powder
  • 3 tsp salt
  • To serve:
  • Steamed rice
  • Thinly sliced cucumber, tomato and red onion



1.For the rendang, blend the rempah ingredients together to a smooth paste in a food processor. Fry the rempah in the oil for about 10 minutes until very fragrant. Add the forequarter chops, lemongrass and whole lime leaves and fry for a few minutes to coat in the paste. Add the coconut cream, sugar, and a cup of water and bring to a simmer. Simmer covered for about 1 hour.

2.Meanwhile, for the kerisik fry the coconut in a separate frypan until golden brown.

3.Add the kerisik, stir well and cook over medium heat for 15 minutes until the rendang is thick and oily. Scatter with the shredded lime leaves and serve with rice and slices of cucumber

Click here for LAMB 101: How to remove game smell of Lamb