Mutton Rendang

Mutton Rendang

Mutton Rendang

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   13 Points
Cuisine
  • side dish
Comments
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
Instructions

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.

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

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

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

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.

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).

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

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.

Lastly, add the toasted coconut.

Mix evenly and dish out. That's it!

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