Mutton Rendang Den Den
Tender pieces of mutton cooked low and slow with a generous blend of Kerala spices. The gravy thickens as the meat cooks, and the flavour deepens with every passing minute.
Ingredientsfor 2 servings
- 500 g Mutton — cut into chunks
- 3/4 cup Oil
- 3 Stalks Lemon grass bruised
- 21/2 cm Galingale
- 1 tbsp Vinegar
- Or
- 1 tbsp Lime juice
- 4 tbsp Sugar
- 1/2 tbsp Salt
- Thick black soy sauce A few drops
Preparation
Step 1
Cook mutton chunks in 2 cups of water for 20 minutes.
Step 2
Remove the chunks and cut into thick slice across the grain.
Step 3
Heat oil and stir-fry the mutton slices.
Step 4
Dish out and drain well.
Step 5
Reheat the pan with 3 tbsp of oil and fry galingale and lemon grass.
Step 6
Add ground ingredients and fry for a few minutes until fragrant and oil separates.
Step 7
Put in a cook meat and chicken stock and Stir everything together thoroughly.
Step 8
Bring to a boil.
Step 9
Lower the heat and simmer for 20 minutes, until mutton is tender and gravy is thick.
Step 10
Add seasoning.
Step 11
Goes well with white rice or bread.
Tip
If the gravy reduces too fast before the meat is tender, add hot water in small amounts. Cold water toughens the meat.
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