• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Description

Chef Fazli is the executive junior sous chef at the Makan Kitchen, DoubleTree by Hilton Kuala Lumpur

Recipe Ingredient

  • 1kg mutton
  • 90ml coconut milk
  • 40ml water (optional)
  • 40g groundnuts, finely ground
  • 3 stalks lemongrass
  • 20g coriander powder
  • 20g cumin powder
  • 20g fennel seed powder
  • 100ml cooking oil
  • (A) Ground spices (combined):
  • 70g onions
  • 20g garlic
  • 30g ginger
  • 20g galangal
  • 10g dried chilli
  • Seasoning:
  • Salt
  • White pepper
  • Seasoning powder
  • Gula kabung (optional)
  • Garnishing
  • 1 tomato, quartered
  • 1 red chilli
  • 10g fried turmeric leaves (optional)


  1. Heat the cooking oil and sauté ground spice ingredients (A) until golden brown. Add in all the spices and sauté until aromatic.
  2. Add dried chilli and continue to sauté until it becomes a paste. Add mutton and stir it continuously until it blends with the paste. Add water and let it simmer for about 15-25 minutes until the mutton is tender or soft.
  3. Add the coconut milk and groundnuts, then let it simmer until it becomes a thick broth. Add the seasoning according to your preferred taste. Serve in a bowl and garnish with red chilli and tomato.

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