You would never think this Bored of Lunch Lamb Rendang recipe came from a slow cooker – it’s good enough to impress any guest, made with diced lamb, reduced-fat coconut milk, fresh coriander, baby corn, mangetout, and desiccated coconut.

To make Bored of Lunch Lamb Rendang in your slow cooker or crockpot, prepare the curry paste by blending the ingredients, then combine all the ingredients in the slow cooker. Cook on high for 3½ hours, checking occasionally.

Relish the smell of the lamb and spices wafting around the house all day, then tuck in and experience that incredible flavor. This recipe also works really well with beef.

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Can I use pre-made rendang curry paste?

Yes, using pre-made rendang curry paste can save time. Choose a high-quality brand for the best flavor. Adjust the seasoning to your taste since some store-bought pastes may be more or less spicy.

Bored of Lunch Slow Cooker Lamb Rendang Ingredients

• 500g of diced lamb
• 400ml of reduced-fat coconut milk
• 1 handful of fresh coriander, chopped
• 1 tbsp of desiccated coconut
• 1 handful of baby corn
• 1 handful of mangetout
• 2 bay leaves
• 1 beef stock pot
• 2 tbsp of cornflour mixed with 1 tbsp of water
• Pepper to taste

For the Rendang Curry Paste:

• 1 tsp of lemongrass paste
• 2 tsp of crushed garlic or garlic paste
• 1 red chilli, chopped
• 1 tsp of ground coriander
• 1 tsp of ground cumin
• 1 tsp of ground turmeric
• 1 tsp of salt
• 3 tbsp of olive oil
• 1 bay leaf
• 1 red onion or shallot, chopped
• Juice of 1 lime or 3 makrut lime leaves
• 2.5cm piece of fresh ginger, grated

How To Make Bored of Lunch Lamb Rendang In Slow Cooker

1. Prepare the curry paste: Place the lemongrass paste, crushed garlic, chopped red chilli, ground coriander, ground cumin, ground turmeric, salt, olive oil, bay leaf, chopped red onion or shallot, lime juice or makrut lime leaves, and grated ginger into a Nutribullet or food processor. Blitz the mixture until it forms a smooth paste.
2. Alternative curry paste preparation: If you don’t have a food processor, finely chop all the curry paste ingredients and mix them together. This will result in a different texture but the same taste.
3. Combine ingredients in the slow cooker: Place the diced lamb, prepared curry paste, reduced-fat coconut milk, chopped fresh coriander, desiccated coconut, baby corn, mangetout, bay leaves, beef stock pot, and the cornflour paste into the slow cooker. Stir everything well to ensure the ingredients are evenly distributed.
4. Season the mixture: Add pepper to taste, ensuring it is well seasoned according to your preference. Stir the mixture again to distribute the seasoning evenly throughout the dish.
5. Start cooking: Cover the slow cooker with its lid and set it to cook on high for 3½ hours. Allow the lamb and spices to meld together and develop a rich flavor.
6. Check for tenderness: After 3½ hours, check if the lamb is tender and the sauce has thickened. If not, cook for an additional 30 minutes and check again until it reaches the desired consistency.
7. Adjust the seasoning: Taste the dish and adjust the seasoning if necessary, adding more salt or pepper to suit your preference. Stir well to incorporate any adjustments made.
8. Serve: Once cooked, serve the Lamb Rendang hot, garnished with extra fresh coriander if desired. Enjoy the rich and aromatic flavors of this slow-cooked dish with rice or naan.

Recipe Tips

• Adjust the spice level: If the dish is too spicy for your taste, reduce the amount of red chilli and ginger by half. This will make it milder while still maintaining its rich flavor.
• Enhance the flavor: Brown the lamb in a skillet before adding it to the slow cooker. This step adds a depth of flavor that you’ll appreciate in every bite.
• Thicken the sauce: For a thicker consistency, mix an extra tablespoon of cornflour with water and stir it into the stew during the last 30 minutes of cooking.
• Use fresh herbs: Adding a handful of freshly chopped coriander just before serving can brighten up the flavors. I always love the freshness it adds to the dish.
• Adjust the coconut milk: If you prefer a richer taste, use full-fat coconut milk instead of reduced-fat. This will make the dish creamier and more luxurious.

Recipe Variations

• Try different proteins: Substitute lamb with chicken thighs or beef chuck. These meats work well with the spices and slow cooking process, providing a different yet delicious outcome.
• Add more vegetables: Include vegetables like bell peppers, carrots, and potatoes. They not only add color but also increase the nutritional value of the dish.
• Incorporate legumes: Stir in a can of chickpeas or lentils during the last hour of cooking. They add a hearty texture and extra protein to the meal.
• Experiment with different herbs: Use fresh basil or mint instead of coriander for a different flavor profile. Each herb brings a unique twist that you might find exciting.

What to Serve With Lamb Rendang

Serve your Lamb Rendang with fluffy jasmine rice, Orange Glazed Carrots, cucumber, and mint salad for a refreshing contrast. Consider serving it with Fresh Green Beans, Sweet Potato Wedges, and coconut-infused quinoa, which complements the flavors wonderfully.

How To Store Leftover Lamb Rendang

In The Fridge:

To store leftover Lamb Rendang, place it in an airtight container and refrigerate it within 2 hours of cooking and it will stay fresh for up to 4 days in the fridge. When you’re ready to enjoy it again, just reheat it thoroughly.

In The Freezer:

You can freeze Lamb Rendang for longer storage by placing it in a freezer-safe container. I suggest dividing it into individual portions for easier thawing. It will keep well for up to three months. When you need it, thaw it in the fridge overnight before reheating.

How To Reheat Leftover Lamb Rendang

Reheat your leftover Lamb Rendang on the stovetop over medium heat until it’s piping hot, stirring occasionally to prevent sticking.

If you’re in a hurry, you can microwave it in a microwave-safe dish, stirring halfway through to ensure even heating.

Another option is to reheat it in the oven at 180°C (350°F) for about 20 minutes. Make sure it reaches an internal temperature of 74°C (165°F) before serving.

Check out More Slow Cooker Recipes:

• Bored of Lunch Duck Legs
• Bored of Lunch Peri Peri Chicken With Corn
• Bored of Lunch Peppercorn Chicken