Home / Recipes / Kambing Rendang/ Indonesian Style Mutton

Photo of Kambing Rendang/ Indonesian Style Mutton by Bhavita Singh at BetterButter
3699
4
4.0(2)
0

Kambing Rendang/ Indonesian Style Mutton

Nov-18-2016
Bhavita Singh
10 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • Pan Asian
  • Simmering
  • Blending
  • Sauteeing
  • Side Dishes

Ingredients Serving: 4

  1. Mutton/ Goat meat- 750 grams (boneless and fat removed, cut in 2 inch cubes)
  2. Coconut milk- 700 ml
  3. Grated coconut- 1/4 cup
  4. Lemon grass- 2-3 stalks (use stem only)
  5. Fresh red chilies- 100 grams
  6. Shallots- 10 (can use one medium red onion instead)
  7. Garlic paste- 1 tbsp
  8. Ginger paste- 1 tbsp
  9. Bay leaves (fresh or dried) 3
  10. Cinnamon- 3 inch stick
  11. Lime leaves- 3-4
  12. Cumin- 2 tsp
  13. Coriander powder- 2 tsp (you can use crushed coriander seeds instead)
  14. Salt- 1/2-1 tsp
  15. Gur/ jaggery or palm sugar- 2 tsp (grated)
  16. Lime juice- 1 tsp
  17. Fried shallots to garnish (optional)

Instructions

  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.

Reviews (2)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Bindiya Sharma
Nov-22-2016
Bindiya Sharma   Nov-22-2016

just lovely Bhavita!

Andrea Srivastava
Nov-21-2016
Andrea Srivastava   Nov-21-2016

Beautiful dish Bhavita! So stunning

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE