Saturday, November 7, 2015

Mutton Rendang


Mutton! Mutton! Mutton! Mutton man (Mutton Mee Hoon Soup) I'm sure is really busy. Indians massively crowding around him, these days, people buy mutton a few days earlier before Deepavali. Trust me, for the Indians,  yes I am an Indian too, Deepavali is not complete without mutton (Mutton Kurma). Mutton by far (Indian Mutton Curry, Mutton Devil Curry & Simple Mutton Curry) is must for us as well,  though Deepavali have been tremendously scaled down. In fact, Deepavali is no longer about opening our doors. It's really a close door for the last 6 or 7 years ago. Ever since, from the time I started struggling with my menopause lashing. Really bad mind you, and from there on, I have also slowed down. Additionally, common sense has massively kicked in. Each and every year we have been faithfully welcoming our guests with aplenty food, I am kept busy at least for a week. Planning the menu, bringing out and washing the cups, plates and what not, speak about marketing and cooking (Mutton Bone Marrow Curry)? Indeed, a whole week taken up, lets not forget about cleaning up and putting back the utensils and plates and literally all of those we have pulled out from my cabinet once Deepavali is over (Masala Mutton Curry, Mutton Parathal, Chilli Mutton & Mutton Keema).

On top of that, I realise that what are friends for when they don't have the courtesy to invite you in return for their festivals? The Malays will balik kampung/exodus to their roots whereas the Chinese are all for themselves. Chinese New Year is within their family, they do hand out some oranges to you, even if you are invited, be prepared for cracking the Menglembu nuts, kuaci or snacks. Maybe some packs of whiskey or brandy, or cans of beer. That's it. They actually most of the time pack up and leave for their holidays. Look, I am not being nasty. I am basically telling your the truth. Truth is hard to digest, but truth is a fact. Therefore after carefully computing all the reasons I have mentioned, I have permanently close shop to welcoming guests for Deepavali. Not worth the slogging.

These days, Deepavali is about if we get invited to in-laws or between my other half-half and myself. I made this Mutton Rendang (Chicken Rendang) for Deepavali for honouring both of us. Sounds interesting isn't it? Mutton Rendang for Deepavali for the two of us? I reckon. Making Mutton Rendang (Lamb Kofta Curry, Thai Lamb Curry & Lamb Yogurt Curry) used to sound as though its a major thing. What do you expect when people start bragging how delicious and fantastic is their Mutton Rendang (Vegetarian Mutton Rendang), of course their mothers Mutton Rendang must be majorly sensationalise as well (more juicy story on mothers cooking at Sujee Cake). In actual fact, after making Mutton Rendang a few times, I realise that its not a big deal. Use the pressure cooker for tenderising mutton, use the blender for pulsing the ingredients, use a non-stick wok for cooking, add all the ingredients and cook. You will done. Possibly also you can make Mutton Rendang a day ahead before the occasion so that the gravy will truly sip into mutton. This Mutotn Rendang of mine I bet will be a sumptous powerful killer.  Aha! Try it, I'm positively certain you will agree with this Nava K. How about also paring Mutton Rendang alongside Papaya Salad, Watermelon Mint Salad, Lentil Rice, Lemon Rice, Rasam or Moor Kulambu? Take care guys. We shall meet again.

Ingredients
For the mutton
1/2 kilo mutton - cut into bite sizes
1 1/2 tsp turmeric powder
** mix both together and pressure cook. Keep aside.

For the rempah/spice mix
To blend
5 fresh red chillies (or as needed)
2 dried red chillies (or as needed)
1 inch lengkuas/galangal
1 serai/lemongrass
1/2 inch ginger
5 shallots
5 garlic

Other ingredients
1 cup thick coconut milk
2 kunyit/turmeric leaves - slice thinly
Salt for taste

Method
Pour coconut milk in large wok/kuali.
Add the rempah and stir.
Simmer to thicken while stirring to avoid from burning at the bottom.
Add mutton and season with salt.
Simmer, again to thick the gravy as thick as you like.
Remove from heat and combine in kunyit leaves.


Walla!! Mutton rendang - nanga ready neenga readiya.







Kindly Bookmark and Share it:

9 comments:

  1. Thanks for sharing the recipe. :)

    ReplyDelete
  2. I can understand your feelings... I pray to God to give you more strength....Recipe of mutton is superb

    ReplyDelete
  3. Love this version of Mutton... Looks really tempting, Bookmarked it

    ReplyDelete
  4. I'm drooling non stop as I comment here..mouthwatering mutton rendang...super loved it

    ReplyDelete
  5. This look so so delicious.. i wish it cud come out of the pic so that I can taste it :)

    ReplyDelete
  6. This looks so yummy and mouth watering!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...