• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 250g mutton, cut into small bite-sized pieces
  • (A):
  • 1/2 tsp salt
  • 1/2 tbsp old ginger juice
  • 1/8 tsp ground black pepper
  • 1 cup water
  • (B) Ground spices (combined):
  • 8 shallots
  • 4 cloves garlic
  • 25g old ginger
  • 2 tbsp meat curry powder
  • 1 tbsp chilli paste
  • 2cm piece galangal
  • (C):
  • 3cm piece cinnamon stick
  • 1 star anise
  • 4 cloves
  • 4 cardamoms, split
  • 1 stalk lemon grass, lightly smashed
  • 2 stalks curry leaves
  • 175g dhall, soaked for several hours or preferably overnight
  • 1 cup water
  • 1/2 tsp salt
  • 100ml thick coconut milk or pati santan (extract of coconut milk)
  • 500ml thin coconut milk
  • 4-5 tbsp oil
  • (D):
  • 4 green chillies, halved and seeded
  • 2 red chillies, halved and seeded
  • 1 tomato, quartered
  • Seasoning:
  • 1/2-1 tsp salt
  • 1/2 tsp sugar
  • 1 tsp chicken stock granules

Instructions

  1. Combine mutton and ingredients (A) in a large saucepan. Cook until mixture boils, then simmer over low flame until meat is tender. Add more water should the liquid dry up.
  2. Cook dhall in a cupful of water over low heat until soft and mixture turns thick and dry.
  3. Heat oil in a deep saucepot and fry (B) until fragrant. Add in (C) and fry until oil rises and separates. Add in mutton and dhall and stir-fry well. Pour in thin coconut milk and bring to a boil.
  4. Add in (D) and continue to cook at a simmering boil. Add pati santan and bring to just a rolling boil. Add seasoning to taste and dish out and serve immediately.

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