Mutton Dhal Curry
150g dhal – washed and soaked overnight
250g mutton ribs – chopped into bite-sized pieces
Pound these 2 ingredients:
2 cloves garlic
Spice ingredients – (A):
1 star anise ( bunga lawang)
3 cloves ( bunga cengkih )
2cm piece cinnamon stick ( kayu manis )
1/4 tsp mustard seeds ( biji sawi )
1 sprig curry leaves (use the leaves only)
(B) – Pound finely:
4 cloves garlic
(C) – Mix with a little water to form a paste:
1 tsp cummin powder ( jintan putih)
1/2 tsp fennel powder ( jintan manis)
1 tsp turmeric powder ( kunyit)
2 1/2 tbsp coriander powder ( ketumbar )
2 tbsp chilli paste
1/8 tsp black pepper powder
1 big onion – sliced
1 carrot – cut into wedges
1 potato – cut into wedges
2 tomatoes – cut into wedges
3 green chillies – seeded
1/2 coconut – grated then mixed with 1 cup water and squeezed for coconut milk
1 tbsp tamarind paste – mixed with 1/4 cup water to extract juice
Sprinkle mutton pieces with 1 tbsp plain flour and mix well. Leave aside for 5 to 10 minutes then wash off the flour. (this is to get rid of the smell.) season mutton with pounded garlic and shallots and leave in the refrigerator, preferably overnight.
Boil dhal in 1 1/2 cups water in a deep saucepan. Add marinated mutton and continue to cook until meat is tender and dhal is cooked.
Heat 2 to 3 tbsp oil and saute ingredients (a) and sliced big onions. Put in ingredients (b) and (c) and fry until fragrant and oil separates. Stir in the rest of the vegetables and add the tamarind juice. Transfer all the sauteed ingredients into the dhal and mutton dish. Add coconut milk and cook for 10 to 15 minutes or until oil rises to the top. Add salt to taste.
Serve curry with bread or capati.