Vegetarian Mutton Rendang

I think I am the first and I will most probably remain in the number one league until this recipe of mine is copied. Hopefully, those who copy have mastered the art of bluffology because rendang definitely is not from India. Of course, Malaysian Indians? Credit my recipe if you are badly want to copy. Actually, come to think of it, nothing much I can do. After all, in the virtual world, there are many loopholes for copying. Boo-hoo-hoo! Alright, let's get down to the business of making Vegetarian Mutton Rendang (Vegetarian Mutton Curry). Remember, we spoke about the vegetarianism theory to vegetarian mutton before (Vegetarian Mutton Varuval & Vegetarian Mutton Peratal)? We sure did. Vegetarian Mutton Rendang? Vegetarian mutton, Malaysian herbs, chillies, coconut milk and turmeric leaf scented. Tadaa!

Ingredients

450g vegetarian mutton - wash and gently squeeze out excess water

1/4 cup coconut milk)

1 kunyit/turmeric leaf - slice

2 small pieces dried tamarind/assam keping
1 small piece palm sugar

1/4 cup oil

Salt for taste 

For rendang paste (blend/ground)
8 dried red chillies (or as preferred)
1 inch ginger
5 pips garlic
5 shallots
1 inch fresh turmeric
1 inch galangal/lengkuas
1 lemongrass/serai

Method:
When oil is heated, fry rendang paste till aromatic and oil splits.

Add mutton and dried tamarind.
Season with sugar and salt.
Pour in milk.

Stir and cook till gravy thickens up.

Off the heat and combine in sliced turmeric leaf.