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Mutton Rendang with Podimas Mash

For years, I have been using this recipe to make rendang. A Malay dish usually made of either beef or mutton, rendang usually takes about 2 hours or more to prepare. By the time the meat is tender, and the gravy thick enough to coat the meat, you will see some fat at the base of the pot too. You must remember to skim off this fat. The use of Q.B.B. Pure Ghee in this mutton dish heightens the taste of the gravy and the meat. Though I have paired my rendang with an Indianized mashed potato, rendang also goes along well with rice or any flat breads.

I wish everyone of you a happy, healthy and prosperous New Year!

10 candlenuts                                                          

300 g shallots                                               

10 garlic cloves                                

4 cm ginger                                                  

4 cm galangal                                                          

3 stalks lemon grass                                   

3 tablespoons chilli powder          

250 ml water

4 tablespoons Q.B.B. Pure Ghee

1 kg mutton, boneless and cut into cubes or chunks

1000 ml water

200 ml coconut cream

10 lemon leaves, torn

3 pieces turmeric leaf, torn

5 pandan leaves, tied into a knot

50 ml dark soy sauce

2 tablespoons palm sugar or caster sugar

Salt to taste

200 ml coconut cream

120 g grated coconut, dry roasted till brown and pounded coarsely


  1. Place the first 8 ingredients into a blender and blend till smooth.
  2. Heat Q.B.B. Pure Ghee in a pot and fry the blended ingredients until the ghee separates.
  3. Add in the rest of the ingredients, except the last 2, and cook over low flame till mutton is tender (around 2 hours). In case, the mutton is still not tender, and the gravy has evaporated, add about 500 ml water and continue cooking.
  4. Add in the coconut cream and the dry roasted coconut and cook over gentle heat till the sauce is thick.
  5. Discard the herbs before serving with Podimas Mash or cooked rice.


1 kg russet potatoes, peeled

250 ml hot milk + 1 teaspoon salt

120 g salted butter, room temperature

2 tablespoons Q.B.B. Pure Ghee

1 teaspoon mustard seeds

2 sprigs curry leaves, shredded

½ teaspoon black peppercorns, coarsely pounded

1 tablespoons finely chopped coriander leaves


  1. Place potatoes in a large pot and add enough water to cover potatoes.
  2. Bring to a boil and cook until easily pierced with a knife.
  3. Drain well and transfer to a mixing bowl. Using a masher, mash the potatoes lightly and then add in the hot milk, a little at a time, and carry on mashing until it is smooth.
  4. Add in the butter, a little at a time, mashing the potatoes until light and fluffy.
  5. Keep the mash covered.
  6. Heat Q.B.B. Pure Ghee in a small pan and fry the mustard seeds, black peppercorns and curry leaves until aromatic.
  7. Transfer to the mash; add in the chopped coriander leaves and fold in lightly.
  8. Serve the mash with the Mutton Rendang.

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