Vegetarian Mutton Rendang

A spicy dried curry or rendang is a classic Malaysian dish.  Commonly, beef or chicken are the choice of meat for this rendang recipe.  As for me, I used  the vegetarian mutton made out  of mushroom stalks which taste almost like the real mutton pieces.  Instead of coconut milk, I replaced it with Ideal Milk for a change. 

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

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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