Do I? Must I? Should I? About what? Introduce rendang to all you Malaysians? No need right? I bet you know. Unless of course if you are still blur (Rendang Ayam & Vegetarian Mutton Rendang). Aside to rendang, the other that need no introduction is? Mutton by itself. Don't we Indians just so love our mutton (Shahi Mutton Curry, Aloo Gosht, Mutton Parathal & Masala Mutton Curry)? I don't know about you, but definitely in my house, a mutton dish must hit our dining table, let's say every fortnight or at least once a month (Mutton Keema, Devil's Curry, Mutton Bone Marrow Curry, Easy Mutton Curry & Mutton Kurma). And when we dine in Indian restaurants, what shall I say? Somehow, as much as we hold ourselves back, a plate of mutton dish? Mostly for us. Alright. Let's get down to making Mutton Rendang. Not a mind boggling matter like some people make it sound. Quite simplified actually if you are asking me. Follow this recipe of mine and I bet you won't be disappointed. Mutton Rendang? What a delight. The mutton way to our famed Malaysian rendang.
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 is ready.