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)
Instructions
- 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.
- 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.
- Add the mutton and the tomato to the pan. Braise on medium heat until meat is tender and gravy is reduced. Season to taste.
