Kambing Masala is a recipe specially provided by an experienced cook of over 50 years. Makcik Salmiah Isa was the private cook for the late Tunku Abdul Rahman. Now, she shares with us a repertoire of recipes. She had accumulated over the years which had touched many hearts and warmed many bellies!
With great pleasure, we share with you the tenth recipe – ‘Kambing Masala’ – from a series of 12 featuring our Trusted Brand partner, Salam Sauces.
- 500g lamb chunks
- water (enough to cover the lamb chunks)
- 2pcs tomatoes, cut into wedges
- 2 tsp curry meat powder
- 1 tbsp garam masala powder mix
- 1.5 inches cinnamon sticks
- 5 cloves
- 2 star anise
- 1 inch old ginger
- 1 tsp salt
- 1 red onion, minced
- 200 ml of braised mutton stock
- To Blend
- 1 inch old ginger, sliced
- 5 cloves garlic
- 2 red onions
- 2 tbsp Salam Sos Berperisa Tiram
- 2 tbsp Salam Sos Cili Manis Perisa Thai
- peppermint leaves
- To make the lamb softer & tenderize, add lamb in a pot, pour in enough water to cover the lamb. Add old ginger slices and add inside to braise together for around 2hours.
- Remove from pot and set aside once done. Reserved some stock for later.
- In a pan, heat up some oil and toss in the cinnamon stick, star anise & clove to bring out the flavour of the spices. Then pour in the blended paste and stir fry until aromatic.
- Add in curry meat powder & garam masala powder mix, stir well.
- Add in tomatoes, Salam Sos Berperisa Tiram & Salam Sos Cili Manis Perisa Thai. Stir to incorporate the sauce paste.
- Add back the braised lamb chunks and coat well. Add some salt and minced onions then continue stirring.
- Pour in the mutton stock from braising the lamb earlier and bring to a boil. Check the meat tenderness occasionally and add some stock to continue simmer if needed.
- Once meat reached the desired tenderness, add in coriander leaves then stir well.
- Serve hot & on the side with some Chapatti.