Kambing Rendang/ Indonesian Style Mutton

In a blender/ food processor, add in the red chilies (remove stem) and grind it to form a paste, then set it aside. Peel the shallots, if using onions peel and thinly slice. Roughly tear the lime leaves.

Using a rolling pin or something similar, bruise the lemongrass stem to extract maximum flavour and fragrance.

In a heavy bottomed pan, add in all the ingredients except the meat, salt, palm sugar and lime juice.

Cook on a medium flame till the coconut milk comes to a boil, then turn down the heat to the lowest possible setting, cover loosely and let it simmer for 8-10 minutes.

Place a fine mesh sieve over a medium bowl and keep it ready. After the coconut milk and spices have been simmering for 8-10 minutes, take the pan off the heat and strain everything through the sieve lined bowl

With the help of a ladle or a spatula press it down well, so that maximum liquids and flavours get strained through. Put the sieved liquid back into the same pan and bring it to a boil.

Once it comes to a boil, turn down the heat to the lowest possible setting and add in the meat, cover it loosely and let it cook until it's done (anywhere between 30-40 minutes).

You don't have to baby sit it and no need to stir it frequently but do keep an eye on it and stir towards the end when the meat is cooked and most of the liquids have evaporated.

Once the oil (from the coconut) separates, add the salt, gur or palm sugar and stir to mix, turn off the heat and add the lime juice and give it one final mix. Taste and adjust the salt, lime juice and gur/palm sugar to get the right balance

Top with fried shallots if you like. Serve with steamed jasmine rice or plain rice.