Best Rendang Recipes - Mutton & Lamb

(Updated Version)

Beef and chicken rendang are the usual choices. But how about making rendang with mutton or lamb? Why not? I’ve made these countless times over the years, and they’ve always turned out fabulous without losing the authentic Malay rendang flavors. Plus, the quintessential Malaysian herbs and spices are a must for any of our rendang recipes (EASIEST MUTTON CURRY RECIPES).

 

Oh, I must tell you that rendang, on the whole, tastes even better the next day. This means you can cook it ahead, store it in the fridge, and simply warm it up for another meal (LAMB KEEMA RECIPE).

Traditional Lamb 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.

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. 
Stir all the ingredients together.
Remove from heat and stir in the thinly sliced kunyit leaves.