Indian Heritage Cuisine

I use 1 kg of Indian buffalo meat ( for health reasons Indian buffalo meat is lean) for this dish. First I marinate it in a paste of 2 onions, 1 inch ginger and 3 garlic cloves and 10 dried chillis. Then a packet of Coconut milk is added. I marinate this for 1/2 hour, before putting it in a pressure cooker for 1/2 hour. Let the pressure cool before opening it.

I always add a pinch of jaggery to my meat---gives it a slight sweetness and a twist to the dish.

Grated coconut that has been roasted till brown, grounded is then added to the dish. This thickens the curry and helps to coat the meat.Let it simmer and boil down to a slightly thickish gravy. Garnish with chopped coriander leaves. Simple and delicious! Left overs can be used for sandwiches, the next day. Rendang improves on keeping.