February 7, 2019
As you may remember, we at Spice Mountain are very fond of a rendang. We found this version at the Tiong Bahru food court in Singapore, and while it had the same flavours as the more common beef rendang, it was different.
1 Heat some coconut oil in a heavy pan, then saute the shallots and chillies for a few minutes before adding the mutton/lamb. Keep sauteeing until the meat colours slightly before adding all the spices along with a splash of water to prevent burning.
2Keep stirring away until the aroma rises from the pan, then add enough coconut milk to cover the meat, probably about a can and a half. Stir well, bring to just below a boil, then let the pan simmer gently.
3The rendang will now look after itself for a while, just keep an eye on the liquid and add a little more coconut milk if it is drying out too much. Mutton will need to cook for a couple of hours, for lamb 80 minutes should do the job. The dish should have plenty of thick, spicy gravy.
4Finally toast the dessicated coconut in a hot dry pan until it is light gold, then stir this into the dish. Garnish the finished rendang with sliced red chilli and crispy fried onions.