Lamb Chop Rendang Recipe

June 4, 2013 / by Mustapa Jaffar

Ingredients: Serves 4

600gm lamb forequarter or chump chops

80ml canola oil

1 bottle The Malaya Rendang Sauce (180gm)

250ml water

½ teaspoon salt or to taste

¼ teaspoon sugar or to taste

½ teaspoon chilli powder (optional)



  1. In a medium saucepan (3 litre), heat canola oil and seal chops over a high heat.
  2. Remove excess oil from saucepan, add The Malaya Rendang Sauce, water, chilli powder and simmer with lid on for 60 minutes over a low heat or until lamb is tender.
  3. Remove lid and reduce sauce to desired thickness.
  4. Season with salt and sugar to taste.
  5. Serve with steamed rice and/or roti canai.


Category: Rendang

Malaya Sauce Recipes

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