Mutton Rendang

Ingredients
1 1/2 lb mutton - cut into cubes
1 cinnamon stick (about 2-inch long)
2 star anise
3 cloves
1 lemongrass (cut into 4-inch length and pounded)
1 can coconut milk
1 cup water or more
1 tbsp tamarind pulp (soaked in a small bowl of warm water for the juice and sieve the juice
a few lime leaves (i substituted with zest of 1 lime and 1 tbsp lime juice)
1 tsp turmeric powder
1/2 tsp ground cumin
3/4 cup toasted coconut
1 tbsp dark soy sauce 
1/2 tbsp kecap manis (sweet dark soy sauce)
5 to 8 tbsp cooking oil
palm sugar to taste
salt to taste

 Spice Paste
2 lemongrass - white part only, bruised and chopped finely
6 shallots - peeled and chopped
6 cloves garlic - peeled and chopped
1 inch ginger - peeled and chopped
1 inch galangal - peeled and chopped
8 dried chilies - soaked in warm water and remove seeds, cut into small pieces

Method

1. Use a pestle and mortar to pound the spice ingredients or use a food processor to make a fine paste.
2. Heat the oil in a large pot.  Fry the mutton for a few minutes until browned.  Remove and set aside
3. Add the spice paste, cinnamon, star anise and cloves and lemongrass.  Stir-fry till aromatic.  Add turmeric powder and cumin and fry to mix well.
4. Return mutton to the pot and drizzle dark soy sauce and kecap manis and do a quick stir fry.
5. Add coconut milk, tamarind juice and water.  Bring to a boil and simmer on medium low heat, stirring occasionally for 1 to 1-1/2 hours or till meat is tender.
6. Add palm sugar and stir till sugar is melted
7. Add toasted coconut, lemon zest, lemon juice and salt to taste.  Continue to simmer till gravy is almost dried up.
8. Ladle into serving bowl and serve warm with rice.