Really nice recipe here for Lamb Rendang from Domini which ticks all those January boxes: hearty, healthy and wholesome! It also has very easy-going flavours and will appeal to everyone in the family from kids to grannies and all in between!

Photograph: The Irish Times

Photograph: The Irish Times

Ingredients (serves 4 plus leftovers)

  • 1 tbsp coriander seeds (6g)
  • 1 tsp cumin seeds (2g)
  • 1 cinnamon stick (2.3g)
  • 4 cloves (1g)
  • Good pinch dried chillies (2g)
  • 2 tsp turmeric (4.4g)
  • I tbsp coconut oil (27g)
  • 2 onions, peeled & chopped (300g)
  • Big knob ginger, peeled & sliced (10g)
  • 6 cloves garlic, peeled and sliced (12g)
  • 2 stick lemongrass, finely chopped (4.8g)
  • 1 kg diced lamb (1kg)
  • Salt & pepper (3g)
  • 1 tin coconut milk (400g)
  • Bunch coriander (12g)



  1. Put all the spices in a large saucepan and gently heat for a minute to dry-roast them. Either grind them up or pour into a cup and crush them with the end of a rolling pin.
  2. Pour the crushed, dry-roasted spices back into the saucepan and add the coconut oil.  Add the onion, ginger and garlic and sweat for a few minutes. 
  3. Add in the meat; mix well so it is well coated in the spices and season well with salt and pepper.
  4. Add the coconut milk. Cook for at least two hours on a very gentle heat. I didn’t keep a lid on it as I wanted it to reduce, but do give it the occasional stir as it tends to burn the bottom of the pan. Eventually the meat should be incredibly tender, and the sauce nice and thick. 
  5. Adjust the seasoning and serve with loads of chopped coriander and on some boiled rice, but only a little!


This is one of those dishes that also tastes very good the next day! If it has dried out too much, just add a few splashes of water and check the seasoning.


Per portion (1/6 of recipe)

Net carbs   8.4g   6%
Protein 39.4g   30%
Fat 38.1g 65%
Fibre 2g
Calories 532

Thanks and enjoy!

Team Alchemy