Mutton Rendang

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 teaspoon turmeric powder

1 tablespoon salt

water

15 pieces dried chillis* (soaked in hot water first)

8 pieces shallots*

1 large onion*

5 pieces garlic cloves*

2 inches ginger*

3 lemongrass stalks*

2 inches galangal*

1 inch fresh turmeric*

1 teaspoon cumin seeds

1 teaspoon fennel seeds

200 milliliters thin coconut milk

80 milliliters thick coconut milk

2 pieces dried tamarind slices

1 piece turmeric leaf - sliced

3 tablespoons toasted and grounded coconut (kerisik)

salt to taste

cooking oil

1 kilogram boneless mutton - cut into cubes

1 kilogram boneless mutton - cut into cubes

Equipment:

sauce pan

stove

frying pan

pressure cooker

wok

Cooking instruction summary:

Mix mutton pieces with turmeric powder and salt. Put in a saucepan, add water just enough to cover the mutton. Cover the pan and place it on stove. Let it boil until meat is tender or almost cooked (U may also use pressure cooker). Once the mutton is done, strain excessive broth. Make a paste by blending together all ingredients marked * with little water. Heat oil in wok, fry cumin and fennel seed until fragrant. Enter the blend paste and stir. Cover the wok and let the paste simmer and boil a few times. Keep stirring occasionally. The longer the paste in sauted, the better flavour U'll get. Add thin coconut milk, dried tamarind slices, turmeric leaf and salt (do not put too much salt, as U've already added salt in mutton just now). Mix well the gravy and let it boil a few times again. Now, add the mutton pieces together with thick coconut milk. Give it a stir and cover the wok again. Cook for another 10-15 minutes, stirring occasionally. Lastly, add the toasted coconut. Mix evenly and dish out. That's it!

 

Step by step:


1. Mix mutton pieces with turmeric powder and salt. Put in a saucepan, add water just enough to cover the mutton. Cover the pan and place it on stove.

2. Let it boil until meat is tender or almost cooked (U may also use pressure cooker). Once the mutton is done, strain excessive broth.

3. Make a paste by blending together all ingredients marked * with little water.

4. Heat oil in wok, fry cumin and fennel seed until fragrant.

5. Enter the blend paste and stir. Cover the wok and let the paste simmer and boil a few times. Keep stirring occasionally. The longer the paste in sauted, the better flavour U'll get.

6. Add thin coconut milk, dried tamarind slices, turmeric leaf and salt (do not put too much salt, as U've already added salt in mutton just now).

7. Mix well the gravy and let it boil a few times again.

8. Now, add the mutton pieces together with thick coconut milk. Give it a stir and cover the wok again. Cook for another 10-15 minutes, stirring occasionally.

9. Lastly, add the toasted coconut.

10. Mix evenly and dish out. That's it!


Nutrition Information:

Quickview
314 Calories
2g Protein
30g Total Fat
12g Carbs
2% Health Score
Limit These
Calories
314k
16%

Fat
30g
46%

  Saturated Fat
14g
93%

Carbohydrates
12g
4%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
1966mg
86%

Get Enough Of These
Protein
2g
6%

Manganese
0.99mg
50%

Iron
3mg
21%

Vitamin A
1001IU
20%

Vitamin E
2mg
18%

Vitamin K
14µg
14%

Copper
0.27mg
13%

Magnesium
51mg
13%

Potassium
379mg
11%

Fiber
2g
11%

Phosphorus
100mg
10%

Vitamin B6
0.15mg
7%

Vitamin C
5mg
7%

Folate
23µg
6%

Vitamin B3
1mg
5%

Calcium
49mg
5%

Zinc
0.74mg
5%

Vitamin B2
0.07mg
4%

Vitamin B1
0.05mg
4%

Vitamin B5
0.22mg
2%

Selenium
1µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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