Recipe
Faroese-Inspired Slow-Cooked Lamb Rendang
Hearty Faroese Lamb Rendang: A Fusion of Flavors
4.8 out of 5
Indulge in the rich and aromatic flavors of Faroese cuisine with this slow-cooked lamb rendang. This fusion dish combines the traditional Indonesian recipe with the unique ingredients and techniques of Faroese cooking, resulting in a hearty and flavorful meal.
Metadata
Preparation time
20 minutes
Cooking time
3 hours 30 minutes
Total time
3 hours 50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Gluten-free, Dairy-free, Nut-free, Low-carb, Paleo
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Keto, High-carb, Low-fat
Ingredients
In this Faroese-inspired rendition of lamb rendang, we incorporate Faroese ingredients and cooking techniques to create a unique twist on the traditional Indonesian dish. The original rendang recipe is known for its bold flavors and slow-cooked meat, and we maintain these characteristics while infusing the dish with the earthy and aromatic elements of Faroese cuisine. By incorporating local spices and ingredients, we create a fusion dish that celebrates the best of both culinary worlds. We alse have the original recipe for Rendang, so you can check it out.
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1 kg (2.2 lbs) lamb, cut into chunks 1 kg (2.2 lbs) lamb, cut into chunks
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2 onions, finely chopped 2 onions, finely chopped
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4 cloves of garlic, minced 4 cloves of garlic, minced
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2-inch piece of ginger, grated 2-inch piece of ginger, grated
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2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
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4 cardamom pods 4 cardamom pods
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2 cinnamon sticks 2 cinnamon sticks
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1 tsp ground turmeric 1 tsp ground turmeric
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1 tsp ground cumin 1 tsp ground cumin
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1 tsp ground coriander 1 tsp ground coriander
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1 tsp ground black pepper 1 tsp ground black pepper
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400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
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2 tbsp rapeseed oil 2 tbsp rapeseed oil
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2 tbsp malt vinegar 2 tbsp malt vinegar
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2 tbsp brown sugar 2 tbsp brown sugar
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Salt, to taste Salt, to taste
Nutrition
- Calories (kcal / KJ): 450 kcal / 1885 KJ
- Fat (total, saturated): 32g, 18g
- Carbohydrates (total, sugars): 5g, 2g
- Protein: 35g
- Fiber: 1g
- Salt: 1.5g
Preparation
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1.Heat the rapeseed oil in a large pot over medium heat. Add the onions, garlic, and ginger, and sauté until the onions are translucent.
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2.Add the lamb chunks to the pot and brown them on all sides.
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3.Stir in the ground turmeric, cumin, coriander, and black pepper, coating the lamb evenly with the spices.
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4.Pour in the coconut milk and add the lemongrass stalks, cardamom pods, and cinnamon sticks. Stir well to combine.
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5.Reduce the heat to low, cover the pot, and let the lamb simmer for 2-3 hours, or until it becomes tender and the flavors meld together.
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6.Stir in the malt vinegar, brown sugar, and salt to taste. Continue simmering for another 30 minutes, uncovered, to thicken the sauce.
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7.Remove the lemongrass stalks, cardamom pods, and cinnamon sticks before serving.
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8.Serve the Faroese-inspired lamb rendang hot with steamed rice.
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 and enhances the flavor of the dish.
Tips & Tricks
- For an extra layer of flavor, marinate the lamb chunks in the spice mixture overnight before cooking.
- Adjust the spiciness of the dish by adding more or less ground black pepper.
- If you prefer a thicker sauce, simmer the rendang uncovered for a longer period of time.
- Leftover rendang tastes even better the next day as the flavors continue to develop.
Serving advice
Serve the Faroese-inspired lamb rendang with steamed rice to soak up the flavorful sauce. Garnish with fresh cilantro leaves for a pop of freshness.
Presentation advice
Present the lamb rendang in a deep serving dish, allowing the rich, reddish-brown sauce to take center stage. Sprinkle some toasted coconut flakes on top for an added visual and textural element.
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