Kambing Rendang/ Indonesian Style Mutton | How to make Kambing Rendang/ Indonesian Style Mutton

By Bhavita Singh  |  18th Nov 2016  |  
4 from 2 reviews Rate It!
  • Kambing Rendang/ Indonesian Style Mutton, How to make Kambing Rendang/ Indonesian Style Mutton
Kambing Rendang/ Indonesian Style Muttonby Bhavita Singh
  • Prep Time

    10

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

10

2

About Kambing Rendang/ Indonesian Style Mutton Recipe

Rendang is an very traditional Indonesian dish where the meat is slow cooked in coconut milk, lemon grass and various other spices and it's finished off with palm sugar to give it a beautiful caramelized flavour.

Kambing Rendang/ Indonesian Style Mutton is a delicious dish which is liked by people of all age groups. Kambing Rendang/ Indonesian Style Mutton by Bhavita Singh has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Kambing Rendang/ Indonesian Style Mutton at many restaurants and you can also prepare this at home. This authentic and mouthwatering Kambing Rendang/ Indonesian Style Mutton takes 10 minutes for the preparation and 60 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Kambing Rendang/ Indonesian Style Mutton is a good option for you. The flavour of Kambing Rendang/ Indonesian Style Mutton is tempting and you will enjoy each bite of this. Try this Kambing Rendang/ Indonesian Style Mutton on weekends and impress your family and friends. You can comment and rate the Kambing Rendang/ Indonesian Style Mutton recipe on the page below.

Kambing Rendang/ Indonesian Style Mutton

Ingredients to make Kambing Rendang/ Indonesian Style Mutton

  • Mutton/ Goat meat- 750 grams (boneless and fat removed, cut in 2 inch cubes)
  • coconut milk- 700 ml
  • Grated coconut- 1/4 cup
  • lemon grass- 2-3 stalks (use stem only)
  • Fresh red chilies- 100 grams
  • shallots- 10 (can use one medium red onion instead)
  • garlic paste- 1 tbsp
  • ginger paste- 1 tbsp
  • bay leaves (fresh or dried) 3
  • cinnamon- 3 inch stick
  • lime leaves- 3-4
  • cumin- 2 tsp
  • coriander powder- 2 tsp (you can use crushed coriander seeds instead)
  • salt- 1/2-1 tsp
  • Gur/ jaggery or palm sugar- 2 tsp (grated)
  • lime juice- 1 tsp
  • Fried shallots to garnish (optional)

How to make Kambing Rendang/ Indonesian Style Mutton

  1. In a blender/ food processor, add in the red chilies (remove stem) and grind it to form a paste, then set it aside. Peel the shallots, if using onions peel and thinly slice. Roughly tear the lime leaves.
  2. Using a rolling pin or something similar, bruise the lemongrass stem to extract maximum flavour and fragrance.
  3. In a heavy bottomed pan, add in all the ingredients except the meat, salt, palm sugar and lime juice.
  4. Cook on a medium flame till the coconut milk comes to a boil, then turn down the heat to the lowest possible setting, cover loosely and let it simmer for 8-10 minutes.
  5. Place a fine mesh sieve over a medium bowl and keep it ready. After the coconut milk and spices have been simmering for 8-10 minutes, take the pan off the heat and strain everything through the sieve lined bowl
  6. With the help of a ladle or a spatula press it down well, so that maximum liquids and flavours get strained through. Put the sieved liquid back into the same pan and bring it to a boil.
  7. Once it comes to a boil, turn down the heat to the lowest possible setting and add in the meat, cover it loosely and let it cook until it's done (anywhere between 30-40 minutes).
  8. You don't have to baby sit it and no need to stir it frequently but do keep an eye on it and stir towards the end when the meat is cooked and most of the liquids have evaporated.
  9. Once the oil (from the coconut) separates, add the salt, gur or palm sugar and stir to mix, turn off the heat and add the lime juice and give it one final mix. Taste and adjust the salt, lime juice and gur/palm sugar to get the right balance
  10. Top with fried shallots if you like. Serve with steamed jasmine rice or plain rice.

My Tip:

Reduce the amount of chillies if you want it to be less spicy. Make sure you press on the sieve so all the liquid and flavour possible gets strained and back into the pan. You don't have to stand over the stove after you add the meat, stir and keep an eye on it only at the end when the liquids have dried up and the oil separates.

Reviews for Kambing Rendang/ Indonesian Style Mutton (2)

Bindiya Sharma2 years ago

just lovely Bhavita!
Reply

Andrea Srivastava2 years ago

Beautiful dish Bhavita! So stunning
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