Mutton Rendang
Mutton Rendang might be a good recipe to expand your side dish recipe box. This recipe makes 4 servings with 314 calories, 3g of protein, and 30g of fat each. For $1.37 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 2 people found this recipe to be scrumptious and satisfying. This recipe from Foodista requires fennel seeds, cooking oil, water, and chillis. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. Taking all factors into account, this recipe earns a spoonacular score of 23%, which is rather bad. Similar recipes are Indonesian Beef Rendang (Rendang Sapi), Beef Rendang, and Simple Rendang.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 teaspoon turmeric powder
- 1 tablespoon salt
- 4 servings water
- 15 pieces chillis
- 8 pieces shallots
- 1 large onion
- 5 pieces garlic cloves
- 2 inches ginger
- 3 lemongrass stalks
- 2 inches galangal
- 1 inch turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 200 milliliters coconut milk
- 80 milliliters coconut milk
- 2 pieces tamarind
- 1 piece turmeric leaf
- 3 tablespoons grounded coconut
- 4 servings salt
- 4 servings cooking oil
- 1 kilogram mutton
- 1 kilogram mutton
Instructions
- 1
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.
- 2
Let it boil until meat is tender or almost cooked (U may also use pressure cooker). Once the mutton is done, strain excessive broth.
- 3
Make a paste by blending together all ingredients marked * with little water.
- 4
Heat oil in wok, fry cumin and fennel seed until fragrant.
- 5
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 sauted, the better flavour U'll get.
- 6
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 just now).
- 7
Mix well the gravy and let it boil a few times again.
- 8
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.
- 9
Lastly, add the toasted coconut.
- 10
Mix evenly and dish out. That's it!