Vegetarian Mutton Rendang

Oh-okay! I believe I'm the first among the rest who've made a vegetarian mutton rendang. I believe so, I know so, I vouch so. Anyway, forget it. Indian bloggers from India may have heard of rendang, maybe those who have travelled to Asian countries, but still, I doubt they know how to make. Of course, after this, its possible to copy from nava-k, and then say that the light from the sky threw down a rendang recipe. Solved on bluffology, common these days on social media and blogs, really, I am least bothered. I know I can cook other Malaysian dishes, I also know they will still copy. Boo-hoo-hoo!. Let is be, let it be, let us now learn to make vegetarian mutton rendang. Yep, the same mushroom mutton as in vegetarian mutton peratal, vegetarian mutton varuval and vegetarian mutton curry, no big deal, you can buy among the aplenty at supermarkets these days Chinese traders are also selling because they are competing with the Indian traders for the same market share. Ooppsie! Sensitive statement, yet holds plenty of truth. Alright. Mutton rendang is made with obviously, vegetarian mushroom mutton, Malaysian herbs, chillies, coconut milk and scented with turmeric leaf. Tadaa!


Ingredients

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

1/4 cup ideal milk (or coconut milk)

1 kunyit/turmeric leaf - sliced

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 all together till gravy thickens up.

Off heat and combine in sliced turmeric leaf.

Don't forget to trend alongside "cook with nava-k" on every other social media please!

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