Malaysian Mutton Curry


1kg mutton, cleaned and cut in cubes
3 potatoes,quartered
1 in cinnamon stick
2 tbsp coriander powder
2 tbsp cumin powder
2 tbsp fennel powder
2 tbsp freshly grounded black pepper powder
3 cups of coconut milk/medium thick
2 lemon grass,bruised
2 tbsp tamarind juice
1 tsp sugar
2 tbsp kerisik (optional)
salt to taste

To be pounded/made into a paste

15 pink shallots
6 nips garlic
2 cm ginger
1 in shrimp paste/belacan
20-25 dried chillies (soaked in hot water for 15mins and drained)

Partially pressure cook the mutton with 1 lemon grass and cinnamon stick with a bit of water.
Heat oil, then add in the pounded paste and stir. Add in the powders and mix and cook until fragrant or oil floats on top. In between add in the balance 1 lemon grass and tamarind juice .Pour in the cooked mutton with the liquid and stir to combine.Add in potatoes. Add in 2 cups of milk and simmer. Cook until mutton is tender.Five minutes before closing fire, add salt, coconut milk ,kerisik and sugar. Stir . Serve with white rice, briyani , chapati,lemang, dosa, idli etc.


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