2 Tbsp Coriander, Powder
2 Tbsp Fennel Powder
2 Tbsp Cumin Powder
1 ½ tbsp Black Pepper, finely ground
1 kg mutton, cut into chunks
50 ml Coconut Milk (Santan Cair)
2 Tbsp Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain
8 Tbsp / 4 oz roasted, pounded desiccated Coconut (Kerisik)
6 Tbsp / 3 oz sugar
1 Cinnamon Bark (Kulit Kayu Manis)
2-3 Star Anise
Handful of Cardamom Pods
Handful of Cloves
Salt to taste
Paste Ingredients: - to be finely grounded
15 Shallots (Red Onion), peeled
6 Garlic cloves, peeled –if large variety use about 3 enough
2 cm / 1 inch Ginger, peeled
1 Tbsp roasted Shrimp Paste (Belacan)
30 dried Chilies (Cili Kering) - softened in hot water, drain (can lessen the chillies)
1 cup water
Meanwhile,heat vegetable Cooking Oil in a wok. Stir-fry Cinnamon, Star Anise, Cardamom Pods and Cloves till fragrant.
Add in Paste and simmer till Oil surfaces.
Add in Meat, coat well with Gravy, and simmer for another 1-2 minutes,it’s a stew therefore have to braise it for some time.
Mix in Coriander Powder, Cumin Powder, Fennel Powder, and stir and leave it for a few seconds .Then add in black pepper and Coconut Milk. Lower heat and simmer for 30 minutes, or till meat becomes tender.
When the Gravy thickens, add in Tamarind Juice, . Stir well. Season dish with Salt and Sugar, to taste.thicken the gravy and finally add kerisik and serve with any type of rice.The dish should be slightly sweet so , do add sugar accordingly.
The above recipe is being submitted to
Foodie Friday - A Room With A View For Two