Vegetarian Rendang Curry


300g vegetarian mutton pieces
1/2 tsp ground black pepper
4–5 tbsp oil
2 stalks lemon grass, smashed
4 kaffir lime leaves (daun limau purut), finely shredded
Half a turmeric leaf, finely shredded
250ml thick coconut milk
Juice of 1 large lime
1 tsp salt or to taste
1 tsp sugar or to taste

Spice ingredients (ground)

10 shallots
2 cloves garlic
2cm knob fresh turmeric
12 fresh red chillies
3 dried chillies
20g galangal
10g ginger
6 candlenuts (buah keras)


Wash and soak vegetarian mutton pieces for 10–15 minutes. Drain and set aside.

Heat oil in a deep saucepan until hot. Add lemon grass, ground ingredients and ground black pepper. Fry over low heat for 5–6 minutes until fragrant and oil separates. Add coconut milk, turmeric leaf and vegetarian mutton pieces. Simmer uncovered for 20–25 minutes or until gravy is thick and quite dry. Add kaffir lime leaves, lime juice, salt and sugar to taste.

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