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Ingredients
- 1 kg boneless mutton cubes
- 5 tablespoons oil
- 1 cinnamon stick (about 2-inch long)
- 3 cloves
- 3 star anise
- 3 cardamom pods
- 1 lemongrass (cut into 4-inch length and pounded)
- 200 ml thick coconut milk
- 150 ml water
- 30 ml tamarind pulp
- 6 kaffir lime leaves (very finely sliced)
- 15 gms toasted coconut
- 15 gms sugar/palm sugar or Salt to taste
Spice Paste:
5no Shallots
- 1 inch galangal
- 3 lemongrass (white part only)
- 5 cloves garlic
- 1 inch ginger
- 10-12 dried chilies (soaked in warm water and seeded)
Method of preparation:
- 1. Chop the spice paste ingredients and then blend it in a food processor until fine.
- 2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise and cardamom and stir-fry them until aromatic.
- 3. Add the washed and cleaned mutton and the pounded lemongrass and stir for 1 minute.
- 4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
- 5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
- 6. Lower the heat, cover the lid, and simmer for 45 mins or until the meat is tender and the gravy has dried up.
- 7. Add salt to taste.
- 8. Serve with steamed rice.
