Mutton Ribs Rendang
1kg mutton ribs, cut into bite-sized pieces
50g meat curry powder
¼ cup MARIGOLD Evaporated Filled Milk
(mutton ribs marinated with milk and curry powder)
4 tbsp cooking oil
1 cinnamon stick
2 star anise
5 cardamom, crushed
1 cup water
¾ cup MARIGOLD Evaporated Filled Milk
50g palm sugar/gula Melaka
2 tbsp kerisik
3 kaffir lime leaves
Salt to taste
Ingredients for blending:
6 red chillies
2 large onions, diced
6 cloves garlic
(blended into a fine paste)
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Heat oil, sauté blended ingredients until fragrant. Put in cinnamon stick, star anise, cardamom and marinated mutton ribs. Fry for 2 to 3 minutes.
Add in water, MARIGOLD Evaporated Filled Milk, palm sugar and cook over medium heat, stirring often until meat is tender (add in hot water if it dries up before the meat is tender).
Add in kerisik, kaffir lime leaves and salt to taste. Cook for a few minutes then turn off heat.
Mutton will not taste gamey if fats are removed before cooking.