First of all here's an intro on VEGETARIAN MUTTON which is referred as a meat analogue, also called as meat substitute, mock meat, faux meat or imitation meat. Meat analogue is understood to mean a food made of non-meat such as rice, mushrooms, tempeh or pressed tofu etc with flavouring added to make the finished product taste like chicken, lamb/mutton, ham, sausage, seafood etc.
I made vegan mutton rendang with carrot rice and cucumber onion raita as our weekend special menu. It was a last minute plan to make the rendang and I couldn't find any stock of daun kunyit / turmeric leaf at nearby grocery shops so I substitute it with daun limau purut / kaffir lime leaf which serves the similar purpose that is to give more taste and aroma to the rendang!
I managed to get a click while the rendang was in the making. Check out the gravy while in the making and later once its done.....I prefer mine to have thick and semi-dry gravy. The recipe is worth trying.....pls do let me know how yours turn to be if you try it yah....:-)
Vegan Mutton Rendang in the making...
Vegan Mutton Rendang...ready to be served!
Cucumber Onion Raita is missing....
^ VEGETARIAN MUTTON RENDANG ~ A VEGAN RECIPE ^
500gm - vegetarian mutton/lamb ~ deep fried till slightly browned
6 - shallots *
10 - dried chilly ~ soaked in hot water and drained *
5 cloves - garlic *
1 inch - lengkuas / galangal ~ choose the pink ones *
1/2 inch - kunyit hidup / turmeric *
2 tbsp - fried shallots *
1 tbsp - meat curry powder
3 tbsp - kerisik paste / fried grated coconut paste
1/2 cup - thick coconut milk
1 - daun kunyit / turmeric leaf - chopped fine
5 - daun limau purut / kaffir lime leaf - chopped fine
1 - serai / lemongrass - slightly pounded
water - as needed
salt to taste
brown sugar ~ optional
Method : -
- First, blend all the ingredients marked (*) in a food processor into a smooth paste and set aside.
- Then fry the vegan mutton pieces in hot oil till slightly browned and set aside.
- Heat 3 tbsp of oil and fry the blended paste together with the lemongrass and meat curry powder until oil separates and later add in the turmeric leaf/kaffir lime leaf, salt and brown sugar.
- Stir well and add in about 1 cup of water. I added light coconut milk instead.
- When it comes to a boil add in the vegan mutton pieces. Stir well and cook covered until the gravy thickens.
- Once the gravy thickens, reduce the heat and remove the cover as well.
- Add in the kerisik paste and thick coconut milk. Check your seasoning and adjust if needed.
- Stir gently and let it simmer further.
- Once the gravy is all sticking to the vegan mutton pieces, dish out and serve.