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Mutton Curry

 

Malaysian Mutton Curry

Ingredients:

2 lbs. Mutton meat
5 tbsp. Desiccated coconut
1/2 cup Tamarind liquid, dissolved in water (you can buy this in paste or square packet)
2 large Onions, chopped
11/2 tbsp. Garlic, chopped
11/2 tbsp. Fresh ginger root, chopped
3 tsp. Ground coriander
1 tsp. Ground cumin
1 tsp. Ground turmeric
1/2 tsp. Ground black pepper
1/2 tsp. Ground nutmeg
1/2 tsp. Ground fennel,
1/2 tsp. Ground cinnamon
1/4 tsp. Ground Cardamom
1/4 tsp. Ground cloves
4 pcs. Macadamia nuts or candle nuts
8 whole Dried red chilies
1 stalk Lemon grass
3 tbsp. Peanut oil
1/2 cups Coconut milk
1 tsp. Sea salt

Procedure:

Cut mutton meat into 1/12 inch cubes and set aside.

In a low heat dry the frying pan, brown the desiccated coconut stirring constantly until its golden brown for 5 minutes, set aside in a clean plate.

Put the tamarind paste in 1/2 cup of lukewarm water and leave for few minutes.

Liquidized the tamarind liquid and onions to a thick liquid, add the garlic and ginger and blend again.

Followed the rest of the spices, candle nuts, dried chilies and lastly the toasted coconut, carry on blending until smooth and well combined.

In a deep wok, heat the oil and fry the blended mixtures for 5 minutes stirring frequently, constantly from beginning and to end.

Add the meat and fry, stir well to the mixtures to coat evenly with the spices.

Add tomatoes, fry for 5 minutes and add the coconut milk, salt and lemon grass and bring to boil slowly.

Continue cooking into low heat, uncovered and stirring occasionally until it cook and meat is tender.

This will take at least 2 hours to cook well.

You might need to add extra water if they become very thick

This serve well with plain steamed rice.

Serve 8-10 people.

Simple tips:

Mutton meat is the best meat you can use in curry dishes.

If I decide to cook this, I prepare them hours ahead and often I cook this more longer, but not very thick and not runny.







 

 

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Last modified: May 26, 2003