Mutton! Mutton! Mutton! Mutton man I'm sure is really busy now. The crowd crowding around the stall despite I'm assuming the marked up prices. Well, mutton and Deepavali? How to separate? Impossible. I can still recall the kilos I bought when the festival of lights was a big-do-do. But over the years, Deepavali has mellowed down. No more lavish open house and this year especially, house is gonna be extra quiet. Dad left to heaven in May and I am still coming to terms he is not around any more. The pain inside is slowly going away but dad - "you will always be on my mind". I'm sure dad is watching from up there and here I am writing this mutton rendang recipe with tears dwelling in my eyes.
Guess we have to move on with the good memories and now let me tell you how to make mutton rendang or you still insist on chicken, take the ayam/chicken rendang recipe or you want a typical mutton curry, take the mutton ghost. Rendang I always thought a major deal to make because people can't stop raving about their mums version. Then when I started making, hah! hah! What so difficult?. You have the pressure cooker to tenderise mutton, you have the blender to blend the herbs for the rempah and you have yourself to stir and thicken the gravy. Simple, simple and mutton rendang you can make a day ahead to magic up the taste.
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.
5 fresh red chillies (or as needed)
2 dried red chillies (or as needed)
1 inch lengkuas/galangal
1/2 inch ginger
1 cup thick coconut milk
2 kunyit/turmeric leaves - slice thinly
Salt for taste
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.
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