
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).