Preparation/ 准备材料:
200 ml (1 bowl) water. 200 Vegetarian Mutton, 150 gm potatoes and 50 gm shredded young coconut. 200 ml thick coconut milk.
200毫升(1碗)清水。300克素羊肉, 150克马铃薯及50克椰丝。200毫升浓椰浆。1片疯柑叶(切幼丝)

Cooking Method/煮法:
1.Stir-fry the shredded coconut in the hot wok without oil over a low heat until aromatic and golden brown. Dish out.
先将椰丝在热镬上以慢火干炒香浓至金黄色, 盛起。

2.Peel the potatoes and cut into pieces. Deep-fry in the hot oil until golden brown. Remove, drain well and leave aside.
马铃薯削皮,切块,用热油炸香呈金黄色, 捞起,沥油备用。

3.Heat up 1 tbsp oil in the hot wok, pour in 1 packet of Nyor Nyar Vegetarian Rendang Curry Paste and stir-fry over a low heat until aromatic. Add in vegetarian mutton and potatoes, toss well.
镬里烧热1汤匙油, 倒入1包娘惹料理素仁当咖哩酱料, 以小火炒香片刻, 加入素羊肉和马铃薯兜炒片刻。

4.Lastly, pour in water and coconut milk, bring to the boil. Simmer over a low heat until the curry gravy is almost absorbed. Add in shredded coconut, toss well. May add in shredded kaffir lime leaves as one prefers, mix well. 
Remove from heat, serve hot.
最后注入清水和椰浆煮沸用慢火焖煮至咖哩汁浓稠, 或微干,加入炸过的椰丝,拌炒均匀, 可随意加上疯柑叶丝略炒均匀,
即可上桌。

Ingredients配料
Vegetable Oil, Vegetarian Curry Powder, Chilli, Lemongrass, Galangal, Turmeric, Ginger, Salt, Turmeric Leaf and Sugar. 
植物油、素咖哩粉、辣椒、香茅、南姜、黄姜、生姜、盐、黄姜叶及糖。