MUTTON RENDANG

Ingredients:
Mutton - 1 1/4 kg
Water - 2 L
Coconuts - 1 1/4 (grated)
Tamarind - 1 tsp
Water - 250 ml
Turmeric leaves - 2 (torn into big pieces)
Lime leaves - 4 (shredded)
Sugar - 2 tsp
Salt - 1 tsp

Rempah:
Dried chillies - 30
Red chillies - 10
Shallots -25
Garlic cloves - 5
Turmeric - 2 tsp
Green root ginger - 0 slices
Ginger -8 slies
Lemon grass - 3 stalks

Method:

• Cut mutton into bite-size pieces.
•  Add 250 ml warm water to coconut. Squeeze and strain for thick coconut milk.
• Add another 1.75 ml water to the residue and squeeze and strain to obtain thin coconut milk.

• Soak tamarind in 250 ml of water. Squeeze and extract juice.
• Simmer thin coconut milk with mutton and rempah in an uncovered wok.
• Add turmeric and lime leaves. Add water if necessary during cooking to prevent meat drying out.

• Stir constantly till half the liquid has evaporated.

• When meat is tender, add thick coconut milk, tamarind juice, sugar, and salt.

• Simmer till meat is very soft and gravy has thickened.