Mutton Rendang (Spicy Malay Dish)

  • on March 3, 2021
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  • 1 KG Mutton (cut into cubes or bite sizes)
  • 5 tablespoon Cooking Oil
  • 1 stick Cinnamon (about 2-inch length)
  • 3 cloves Garlic
  • 3 Star Anise
  • 3 Cardamom Pods
  • 1 Lemongrass (cut into 4-inch length and pounded)
  • 1 cup Thick Coconut Milk (or coconut cream)
  • 1 Water
  • 2 teaspoon Tamarind Pulp (soaked in some warm water for the juice and discard the seeds)
  • 6 Kaffir lime leaves (very finely sliced)
  • 6 tablespoons Kerisik (toasted coconut)
  • 1 tablespoons Sugar or Palm Sugar (to taste)
  • Salt (to taste)


  • 5 Shallots
  • 1 inch Galangal
  • 3 Lemongrass (white part only)
  • 5 cloves Garlic
  • 1 inch Ginger
  • 10-12 Dried Chilies (soaked in warm water and seeded)


  1. Chop the spice paste ingredients and then blend it in a food processor until fine.
  2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the mutton and the pounded lemongrass and stir for 1 minute.
  3. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
  4. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
  5. Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up.
  6. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.
  7. NOTES: Prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.




  • Preparation: 15 min
  • Cooking: 1 h
  • Ready in: 1 h 15 min


  • For:
  • 4 Adults
Article Categories:
Mutton Rendang · Mutton/Lamb

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