Vegetarian mutton (mushroom) rendang nasi lemak

Ingredients

• 1/2 packet (about 300g) vegetarian mutton - break up as individual rolls, gently rinse and squeeze out the water.
• 5-6 kaffir/limau purut leaves
• 1/2 lime - extract juice
• 4 tbsp oil
• Salt and sugar for taste
• For the rendang paste
• 10 dried red chilies
• 5 shallots
• 1 inch galangal/lengkuas
• 5 garlic
• ** Blend/process to a thick paste

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Preparation

• When oil is heated, fry the paste till oil splits.
  
  Add mutton and all the other ingredients.
  
  Gently stir as not to break the mutton rolls.
  
  Once the gravy thickens (depending on how thick you prefer), remove from heat.

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