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Mutton Rendang

Mutton Rendang
Servings
4 servings
Uploaded on
Dec 11, 2024
Updated on
Dec 11, 2024
Source
Foodista
Source URL
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Ingredients

  • 1 teaspoon turmeric powder
  • 1 tablespoon salt
  • water
  • 15 pieces dried chillis* (soaked in hot water first)
  • 8 pieces shallots*
  • 1 large onion*
  • 5 pieces garlic cloves*
  • 2 inches ginger*
  • 3 lemongrass stalks*
  • 2 inches galangal*
  • 1 inch fresh turmeric*
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 200 milliliters thin coconut milk
  • 80 milliliters thick coconut milk
  • 2 pieces dried tamarind slices
  • 1 piece turmeric leaf - sliced
  • 3 tablespoons toasted and grounded coconut (kerisik)
  • salt to taste
  • cooking oil
  • 1 kilogram boneless mutton - cut into cubes
  • 1 kilogram boneless mutton - cut into cubes

Instructions

  • Step 1

    Mix mutton pieces with turmeric powder and salt. Put in a saucepan, add water just enough to cover the mutton. Cover the pan and place it on stove.

  • Step 2

    Let it boil until meat is tender or almost cooked (U may also use pressure cooker). Once the mutton is done, strain excessive broth.

  • Step 3

    Make a paste by blending together all ingredients marked * with little water.

  • Step 4

    Heat oil in wok, fry cumin and fennel seed until fragrant.

  • Step 5

    Enter the blend paste and stir. Cover the wok and let the paste simmer and boil a few times. Keep stirring occasionally. The longer the paste in sauted, the better flavour U'll get.

  • Step 6

    Add thin coconut milk, dried tamarind slices, turmeric leaf and salt (do not put too much salt, as U've already added salt in mutton just now).

  • Step 7

    Mix well the gravy and let it boil a few times again.

  • Step 8

    Now, add the mutton pieces together with thick coconut milk. Give it a stir and cover the wok again. Cook for another 10-15 minutes, stirring occasionally.

  • Step 9

    Lastly, add the toasted coconut.

  • Step 10

    Mix evenly and dish out. That's it!