• Prep Time 20 minutes
  • Cook Time 50 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Description

Asam and pedas flavours in one dish will make the taste buds dance. This recipe was first published in Amy Beh’s column, Cook’s Nook. 

Recipe Ingredient

  • 600 g mutton (cut into large cubes)
  • 3 tbsp oil
  • 1 tomato (quartered)
  • Aromatics
  • 1 torch ginger bud (bunga kantan)
  • 1 sprig polygonum leaves (daun kesom)
  • 2 - 3 pieces dried tamarind peel (asam gelugor)
  • 2 cloves garlic
  • 2 cm ginger
  • Spice Paste (Finely Blended)
  • 1 tbsp meat curry powder
  • 2 tbsp chilli powder
  • 3 shallots
  • 15 g galangal
  • 2 cm ginger
  • 2 stalks lemongrass
  • 1/2 tsp dried shrimp paste granules
  • Seasoning
  • chicken stock powder (to taste)
  • pepper and sugar (to taste)


  1. Bring a pot of water to a boil. Add in the mutton and the aromatics. Bring to a slow gentle boil for 35-40 minutes. Remove the mutton, reserve the stock and discard the rest.
  2. Heat the oil in a casserole pan and sauté the spice paste until fragrant and the oil has separated from the paste again. Pour in the reserved mutton stock and bring to a boil.
  3. Add the mutton and the tomato to the pan. Braise on medium heat until meat is tender and gravy is reduced. Season to taste.

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