Hello, seeing U again in the month of October! Happy October 2010!!!
Phew, time is flying or what? I thought 2010 just started...and now almost end of the year? WOW, this year is super-duper fast na (actually I've been saying this every year, hehe)…Infact I’ll always complain to my Hubby that days are passing very slow when he’s away and otherwise around when he's back home. He’d been hearing this for the past 8 years also…hihihihi…
Okey, I know what U're thinking now! "Stop Ur rambles and get to the Rendang" right? ...hahahahahaha! Cool, cool...I’m getting there now… Missing my Hubby ya!
My son had been asking me to cook mutton for the last 3 weeks. Being a superMOM...I finally fulfilled his wish.
This time, I wanted to cook something different with the mutton...not the usual Mutton Masala or Mutton Poriyal I've posted before. Fixed with rendang then.
MUTTON RENDANG by love2cook
- 1 kg boneless mutton ~ cut into cubes
- 1 tsp turmeric powder
- 1 tbsp salt
- 10-15 pcs dried chillis * (soaked in hot water first)
- 8 pcs shallots *
- 1 large onion *
- 5 pcs garlic cloves *
- 2" ginger *
- 3 lemongrass stalks *
- 2" galangal *
- 1 inch fresh turmeric *
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 200ml thin coconut milk
- 80ml thick coconut milk
- 2 pcs dried tamarind slices
- 1 pc turmeric leaf ~ sliced
- 2 tbsp toasted coconut (kerisik)
- salt to taste
- cooking oil
- Mix mutton pieces with turmeric powder and salt. Put in a saucepan, add water just enough to cover the mutton. Cover the pan and place it on stove. Let it boil until meat is tender or almost cooked (U may also use pressure cooker).
- Make a paste by blending together all ingredients marked * with little water.
- Heat oil in wok, fry cumin and fennel seed until fragrant.
- Enter the blend paste and stir. Cover the wok and let the paste simmer and boil a few times. Keep stirring occasionally. The longer the paste in sautéed, the better flavour U'll get.
- Add thin coconut milk, dried tamarind slices, turmeric leaf and salt (do not put too much salt, as U've already added salt in mutton earlier). Mix well and let allow to boil a few times.
- Now, add the mutton pieces together with thick coconut milk. Give it a stir and cover the wok again. Cook for another 10-15 minutes, stirring occasionally.
- Lastly, add toasted coconut. Mix evenly and dish out. That's it!
This recipe is on