MUTTON RENDANG




INGREDIENTS A
  • kg (2.2lb) generous cuts of braising or stewing beef
  • 400 ml (1 3/5 cup) coconut milk
  • 250 ml (1 cup) water
  • 1 stalk lemongrass (serail) bruised
  • 2 large turmeric leaves or kaffir leaf
  • 1 tsp salt

Ingredients B

  • 3 stalks lemongrass serai
  • 3 sliced galangal
  • 3 sliced ginger
  • 5 medium cloves garlic 
  • 20 – 30 dried red chillies 
  • 2 large onions 
  • 1/2 tsp ground turmeric 
  • 1 Tbsp ground coriander

Instructions

Let's prepare the ingredients

  • Cut the dried red chillies in 2-3 pieces, depending on their lengths, and soak them in a bowl of hot water for 20 minutes. In the meantime, get all the other ingredients ready.
  • Roll your turmeric leaves up and either using a knife or a pair of scissors, cut them up into thin shreds. If using lime leaves, just tear the leaves up.
  • Drain and rinse the chillies, and losing the seeds, if you like. Place them aside.


MAKE A PASTE
  • Start chopping your ingredients then put in a blender and if the paste is too dry jst add a little bit of water.

Let's get cooking!

  • Now get a large saucepan or a dutch oven and place everying in, start with the beef, then the ground ingredients, the coconut milk, the salt, the lemongrass and finally the thinly shredded turmeric leaves or your torn lime leaves.
  • Put it on a low heat and let it come to a gentle simmer. Stir to mix everything up, and leave, uncovered, to cook for a minimum of 2 and a half hours to 3, until the beef is meltingly tender and you have a dry-ish curry.
  • You shouldn't really need to stir the rendang until the last 30 minutes or so, where you'll have to do it a handful of times, as it starts to dry up and may start to catch on the base. Check seasoning and add more salt if you think it needs it.
  • Serve with rice or prata


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