Rempah Warisan Bernam Signature Mutton Rendang

Prepare to embark on a culinary journey with the Rempah Warisan Bernam Signature Mutton Rendang, a dish that transforms tender mutton into an explosion of complex flavors and tantalizing aromas. This gourmet recipe masterfully blends five distinct Rempah Warisan Bernam spices – the robust Chicken Curry Powder provides a foundational richness, while generous amounts of Turmeric Pure impart a golden hue and earthy depth. The warmth of Coriander Powder and Cumin Powder creates an aromatic tapestry, perfectly balanced by the vibrant heat of Pure Chilli Powder. Together, these spices slowly infuse the succulent mutton, simmered in a creamy coconut embrace, resulting in a rich, dry curry with an unforgettable, layered taste profile that truly showcases the essence of Malaysian heritage.

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Rempah Warisan Bernam Signature Mutton Rendang

Yields: 6-8 servings Prep time: 30 minutes Cook time: 2.5 - 3 hours

Ingredients:

For the Mutton:

• 1.5 kg mutton, boneless, cut into 5cm cubes
• 3-4 tbsp cooking oil

For the Spice Paste (Blended):

• 15-20 shallots, peeled
• 8-10 cloves garlic, peeled
• 4-inch piece fresh ginger, peeled and sliced
• 4-inch piece fresh galangal, peeled and sliced
• 4-5 stalks lemongrass (white part only), thinly sliced
• 5 tablespoons Rempah Warisan Bernam Chicken Curry Powder
• 2 tablespoons Rempah Warisan Bernam Turmeric Pure
• 3 tablespoons Rempah Warisan Bernam Pure Chilli Powder (adjust to heat preference)
• 4 tablespoons Rempah Warisan Bernam Coriander Powder
• 3 tablespoons Rempah Warisan Bernam Cumin Powder
• 1/2 cup water (or as needed for blending)

For Simmering:

• 1 litre (4 cups) thick coconut milk
• 500 ml (2 cups) thin coconut milk
• 4-5 kaffir lime leaves, bruised
• 2-3 turmeric leaves (daun kunyit), thinly sliced (optional, but highly recommended for authentic flavour)
• 3 tbsp kerisik (toasted coconut paste)
• 2-3 tbsp tamarind paste, mixed with 1/4 cup warm water, strained
• 2-3 tbsp palm sugar (gula melaka), grated
• Salt to taste

Instructions:

1. Prepare the Spice Paste: Combine the shallots, garlic, ginger, galangal, lemongrass, Rempah Warisan Bernam Chicken Curry Powder, Rempah Warisan Bernam Turmeric Pure, Rempah Warisan Bernam Pure Chilli Powder, Rempah Warisan Bernam Coriander Powder, and Rempah Warisan Bernam Cumin Powder in a food processor or blender with 1/2 cup water. Blend until a very fine and smooth paste is formed.
2. Sauté the Spice Paste: Heat 3-4 tablespoons of cooking oil in a large heavy-bottomed pot or wok over medium heat. Add the blended spice paste and sauté gently for 15-20 minutes, stirring frequently, until the oil separates and the paste is very fragrant and darkens in colour. This step is crucial for developing deep flavour.
3. Brown the Mutton: Add the mutton cubes to the pot and stir well to coat them thoroughly with the sautéed spice paste. Cook for 10-15 minutes, stirring occasionally, until the mutton is lightly browned on all sides and has absorbed the flavors.
4. Add Liquids and Aromatics: Pour in the thin coconut milk and thick coconut milk. Add the bruised kaffir lime leaves and sliced turmeric leaves (if using). Bring the mixture to a gentle boil, then reduce the heat to low.
5. Simmer to Perfection: Cover the pot and simmer gently for 1.5 to 2 hours, or until the mutton is very tender. Stir occasionally to prevent sticking and ensure even cooking. If the sauce becomes too dry and the mutton isn't tender enough, add a little more thin coconut milk or water.
6. Develop Rendang Texture: Once the mutton is tender, stir in the kerisik, strained tamarind juice, palm sugar, and salt to taste. Continue to simmer uncovered over medium-low heat, stirring more frequently, allowing the sauce to thicken and reduce.
7. Dry and Rich: The rendang is ready when the sauce has almost completely evaporated and coats the mutton beautifully. The oil will separate, and the rendang will have a rich, dark, and slightly dry consistency. This process can take another 30-45 minutes. Adjust seasoning one final time.
8. Serve: Remove from heat and let it rest for a few minutes before serving. Rempah Warisan Bernam Signature Mutton Rendang is best served hot with steamed white rice, ketupat, or roti canai. The flavors deepen overnight, making it an excellent dish to prepare in advance.

This recipe features our heritage collection:

Chicken Curry Powder

Turmeric Pure

Pure Chilli Powder

Coriander Powder

Cumin Powder