Mutton Rendang is a traditional Malaysian and Singaporean recipe for a classic aromatic curry of lamb or mutton cooked in coconut milk flavoured with chillies,lemongrass,galangal and turmeric leaves. Rendang is sometimes described as being like a curry, but actually it is different from curry.
500g mutton, cut into bite sizes
500ml coconut milk
4 tbsp oil
10 dried chillies, seeded
5 fresh red chillies, seeded
4cm piece ginger
2cm piece galangal
3 stalks lemon grass
3 pieces dried tamarind slices
2 turmeric leaf, shredded
3 kaffir lime leaves, finely shredded
3 tbsp toasted coconut(kerisik)
1/2 tsp salt or to taste
1 tbsp lemon juice
Heat oil in a wok and fry combined ground ingredients until aromatic. Add a little coconut milk and continue to fry until oil separates. (add more coconut milk to prevent mixture from sticking to the wok.)
Add in lemongrass and tamarind slices.
Put in mutton and fry for three to four minutes. Put in remaining coconut milk.
Add turmeric leaf, kaffir lime leaves and toasted coconut. Mix well. Add salt and lemon juice to taste.
Lower the heat to low,and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
Cook until meat is tender. Dish out and serve with plain rice.