This is a dish which has similar taste like rendang , but sweet ,what with the prunes that had been chopped and mixed ,is very much welcomed on the dining table. Further more ,
I ve fried the spices with ghee instead of cooking oil.It actually enhances the flavour.You can serve it with briyani,white rice or lemang. The mutton can be replaced with beef tenderloin.
2 tbsp dark soy sauce
4 tbsp tomato sauce
3 tbsp ghee
2 tbsp meat curry powder
2 stalks lemongrass,bruised
750ml coconut milk
10 prunes,pitted and chopped
2 tbsp toasted grated coconut(kerisik)
4 kaffir lime leaves,thinly sliced
½ cup green peas
Salt to taste
To grind to a paste
3 cm galangal
7 cloves garlic
8-10 red chillies(soaked in hot water for 15mins and drained)
Mix the meat curry powder to the grounded ingredients and keep aside.Pressure cook the mutton until half cooked. Marinate the mutton with soy sauce and tomato sauce for 2 hrs.
Heat ghee, fry the grounded ingredients with lemon grass until aromatic, and the oil starts to float.Mix in the marinated mutton and stir until well combine. Add 2 cups water and simmer until slightly dry.Add in coconut milk and simmer further.Close with a cover.Once the gravy thickens ,add in the prunes,green peas and kerisik. Add salt to taste and kaffir lime leaves. Mix. Dish out and serve.
Note: If using beef ,there is no need to pressure cook the meat.