• Prep Time 120 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

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.

Recipe Ingredient

  • 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
  • Sauces
  • 2 tbsp Salam Sos Berperisa Tiram
  • 2 tbsp Salam Sos Cili Manis Perisa Thai
  • Garnish
  • peppermint leaves


  1. 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.
  2. Remove from pot and set aside once done. Reserved some stock for later.
  3. 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.
  4. Add in curry meat powder & garam masala powder mix, stir well.
  5. Add in tomatoes, Salam Sos Berperisa Tiram & Salam Sos Cili Manis Perisa Thai. Stir to incorporate the sauce paste.
  6. Add back the braised lamb chunks and coat well. Add some salt and minced onions then continue stirring.
  7. 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.
  8. Once meat reached the desired tenderness, add in coriander leaves then stir well.
  9. Serve hot & on the side with some Chapatti.

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