Vegetarian mutton rendang

Ingredients

• 450g vegetarian mutton - washed and squeeze out excess water
• 1/4 cup ideal milk
• 1 kunyit/turmeric leaves - sliced
• 1 tsp brown sugar
• 2 pieces dried tamarind/assam keping
• 1/4 cup oil
• salt to taste
• Spices to blend/ground
• 40g dried red chillies (or the amount as you prefer to suit your spicy taste)
• 1 inch ginger
• 5 cloves garlic
• 5 shallots
• 1 inch galangal/lengkuas
• 1 lemongrass/serai
• Blend to obtain a smooth thick paste

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Preparation

• When oil is heated, fry the blended spices until the aroma arises and the oil floats up.
  Put in the mutton pieces, dried tamarind pieces, sugar and salt to taste. Also goes in the milk.
  Stir all together and let the gravy thicken up.
  Once this is done, add the sliced kunyit leaves.
  Keep stirring again for another 3-4 mins after which remove from heat

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