Bosnian-style Rendang

Ingredients

While the original Indonesian Rendang is traditionally made with beef, Bosnian-style Rendang incorporates Bosnian influences by using lamb as the main protein. Additionally, Bosnian cuisine often includes ingredients like paprika, onions, and garlic, which add a unique flavor profile to the dish. The use of local spices and herbs also distinguishes Bosnian-style Rendang from its Indonesian counterpart. We alse have the original recipe for Rendang, so you can check it out.

• 500g (1.1 lb) lamb, cut into chunks 500g (1.1 lb) lamb, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• 1 cinnamon stick 1 cinnamon stick
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 30g (total), 15g (saturated)
• Carbohydrates: 8g (total), 3g (sugars)
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb chunks to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, mix together the paprika, cumin, coriander, turmeric, and chili powder. Add this spice mixture to the pot and stir well to coat the lamb.
4. 4.
   Stir in the tomato paste and cook for another 2 minutes.
5. 5.
   Pour in the coconut milk and add the bruised lemongrass, kaffir lime leaves, cinnamon stick, and tamarind paste. Season with salt to taste.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Remove the lemongrass, kaffir lime leaves, and cinnamon stick from the pot.
8. 8.
   Serve the Bosnian-style Rendang hot, garnished with fresh cilantro. It pairs well with steamed rice or Bosnian bread.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils during cooking.
• Kaffir lime leaves — Gently tear the kaffir lime leaves before adding them to the dish. This helps release their citrusy fragrance.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For a spicier Bosnian-style Rendang, increase the amount of chili powder or add fresh chili peppers.
• If you prefer a thicker sauce, simmer the dish uncovered for the last 30 minutes of cooking to allow the liquid to reduce.
• Leftover Bosnian-style Rendang tastes even better the next day as the flavors continue to develop. Store it in the refrigerator and reheat before serving.

Serving advice

Serve the Bosnian-style Rendang hot with steamed rice or Bosnian bread. The fragrant and tender lamb pairs perfectly with the fluffy rice or crusty bread, allowing you to savor the rich flavors of this fusion dish.

Presentation advice

Garnish the Bosnian-style Rendang with a sprinkle of fresh cilantro to add a pop of color and freshness to the dish. Serve it in a deep bowl or on a large platter, allowing the aromatic sauce to surround the tender lamb chunks.