Kambing Rendang/ Indonesian style mutton (goat)


Kambing Rendang/ Indonesian style mutton (goat)

Indonesian style mutton slow cooked in coconut milk with aromatic lemongrass, red chilies and various other spices and finished off with gur/ palm sugar to give it a beautiful caramelized flavour.


Mutton/ Goat meat- 750 grams (boneless and fat removed, cut in 2 inch cubes)
Coconut milk- 700 ml
Grated coconut- ¼ cup
Lemongrass- 2-3 stalks (use stem only)
Fresh red chilies- 100 grams
Shallots- 10 (can use one medium red onion instead)
Garlic paste- 1 tbsp
Ginger paste- 1 tbsp
Bay leaves (fresh or dried) – 3
Cinnamon- 3 inch stick
Lime leaves- 3-4
Cumin- 2 tsp
Coriander powder- 2 tsp (can use crushed coriander seeds instead)
Salt- 1/2 – 1 tsp
Gur/ jaggery or palm sugar- 2 tsp (grated)
Lime juice- 1 tsp
Fried shallots for garnish (optional)

Full recipe: Kambing Rendang/ Indonesian style mutton (goat)

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