Mutton Rendang Recipes: Easy Classic & Easy Traditional

I have deep respect for the traditional kampung (village) rendang, typically made with beef and simmered for hours. These rendang dishes remain a proud heritage of Malay culture. But what if we switch things up and make Mutton Rendang, while keeping it classic and traditional, minus the long cooking time? Sounds amazing, right? Of course!

Interestingly, mutton rendang isn’t as common in Indian households, which makes you wonder why, given the universal love for rendang (EASY MUTTON CURRY WITH TURMERIC CABBAGE & CUMIN RICE). However, you might spot mutton rendang at some Nasi Lemak stalls, though pork rendang has recently caught on too. Despite these variations, let me assure you that Ms. Nava’s mutton rendang stays true to its classic roots, offering you the best of tradition without the long hours.

I’ve made this dish countless times, and I have two easy mutton rendang recipes to share with you. A quick tip: cook your mutton rendang a day ahead and let it rest in the fridge. This allows the flavors to fully absorb into the meat, making each bite incredibly flavorful. Trust me, you won’t regret trying these recipes (MIXED VEGETABLE KORMA: 3 RECIPES).

Easy Traditional Mutton Rendang
Ingredients 
For the Mutton
½ kilo mutton, cut into bite-sized pieces
½ tbsp ginger paste
½ tbsp garlic paste
Some water
(Pressure cook these ingredients to soften the mutton. Separate the cooked mutton from the liquid.)

For the Rendang Paste (Rempah)
3 red chilies
4 dried red chilies
1 lemongrass
1-inch fresh turmeric
1-inch galangal
4 shallots
Some water
(Blend these ingredients together.)

Other Ingredients
1 star anise
1 cinnamon stick, broken into pieces
½ cup thick coconut milk
1 dried tamarind piece
2 tbsp kerisik
Salt to taste
1 turmeric leaf, sliced

Method
Add rendang paste, star anise, cinnamon, coconut milk, tamarind piece, and the liquid from the mutton into a wok.
Stir and simmer to thicken the mixture.

Add the mutton and kerisik. Season with salt.

Stir well, then remove from heat and combine in the turmeric leaf.

Easy Classic Mutton Rendang
Ingredients 
For the Mutton
½ kilo mutton, cut into bite-sized pieces
1 ½ teaspoons turmeric powder
Some water
(Combine all ingredients and pressure cook.)

For the Rempah (Spice Mix)
(Blend with some water into a smooth paste)
5 fresh red chilies
2 dried red chilies
1-inch lengkuas (galangal)
1 stalk serai (lemongrass)
½-inch ginger
5 shallots
5 garlic cloves

Other Ingredients
1 cup thick coconut milk
1 ½ tbsp kerisik (pan-fried, pounded grated coconut)
2 kunyit (turmeric) leaves, thinly sliced
Salt to taste

Method
In a large wok, pour the coconut milk and add the rempah paste. Stir well.
Simmer the mixture over low heat, stirring continuously to prevent burning.
Add the cooked mutton (without the liquid) and kerisik. Season with salt.
Simmer until the gravy thickens.
Remove from heat and stir in the thinly sliced kunyit leaves.