A lovely lamb curry from Malaysia...which i learnt from one of my Malaysian friends.
Ingredients for marination:
Mutton - 500 gms
Turmeric powder - ½ tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Cinnamon powder - 1 tsp
Crushed garlic - 1 tsp
Salt
Method:
Marinate the mutton with all the ingredients and keep covered overnight in the fridge.
Ingredients for tempering oil:
Dried ginger - 1”
Cinnamon stick - 1”
Green cardamom - 4-5
Nutmeg - 1 pinch
Cloves - 4-5
Mace - 1
Coriander seeds - 1 tsp
Dried ginger - 1”
Cinnamon stick - 1”
Green cardamom - 4-5
Nutmeg - 1 pinch
Cloves - 4-5
Mace - 1
Coriander seeds - 1 tsp
Method:
Make powder of cloves, cinnamon stick, green cardamom and nutmeg and dried ginger by using grinder and keep aside.
Make powder of cloves, cinnamon stick, green cardamom and nutmeg and dried ginger by using grinder and keep aside.
Ingredients for main dish:
Onion - 2 large
Garlic - 7-8 cloves
Dried red chillies - 5-6
Lemon grass - 3-4
Ginger - 1 inch, make a paste of it with very little water
Desiccated coconut - 1 ½ cups
Coconut milk - 1 ½ cups
Warm Water - 8-10 cups
Salt
Sugar - pinch full
Oil - 2-3 tbsp
Method:
Roughly chop onions.
Add chopped onions, garlic pods and dry red chilli in a blender and make a smooth puree of it.
Take a separate pan, heat well. Add desiccated coconut and fry on medium flame. Stir continuously.
Keep frying on medium flame until it becomes brown in color.
Keep aside to cool down in a separate bowl.
Take a large heavy bottomed pan. Heat oil in it.
Add mace, and rest of the powdered spices with pinch of sugar. Fry until fragrant.
Now add onion-garlic-chilli paste. Keep frying the paste until it is mixed well with the spices.
Add ginger paste and little crushed garlic.
Mix it with the gravy and keep frying.
When you can spot oil is oozing out near edges, understand this is the time to add your mutton.
Add mutton with 3/4th of the desiccated roasted coconut and mix well so that all the pieces get coated with the spices.
Keep it covered on simmer for 30-40 mins.
After certain time (about 30 mins) you will see most of the moisture got evaporated. And oil is floating on top.
This is the time to add coconut milk.
Pour coconut milk little by little by with one hand and keep mixing with other hand.
Add warm water with salt and mix well. Keep it covered on simmer and let it cook.
It will take approximately 2 hrs. to cook the meat completely. (Do not use cooker if you want authentic taste).
Use a fork or toothpick to check whether the meat is done or not. My mutton was so tender that it actually parted in two pieces when I tried to check the meat.
If there is any gravy in the pan, cook for few more mins. on high flame to evaporate all the moisture from the pan.
Once done, remove it immediately from flame and transfer it to the serving bowls. Sprinkle rest of the desiccated coconut over the top of the mutton pieces and serve it hot/warm.
You can use any kind of meat for this very same recipe. Only the cooking time will vary depending on your choice of meat.
It makes a good pair with Jasmine Rice, Indian Peas Pulao, Herbed Rice or even simple Steamed Rice.
I made a quick Peas Pualo and served it with my Mutton Rendang.
Onion - 2 large
Garlic - 7-8 cloves
Dried red chillies - 5-6
Lemon grass - 3-4
Ginger - 1 inch, make a paste of it with very little water
Desiccated coconut - 1 ½ cups
Coconut milk - 1 ½ cups
Warm Water - 8-10 cups
Salt
Sugar - pinch full
Oil - 2-3 tbsp
Method:
Roughly chop onions.
Add chopped onions, garlic pods and dry red chilli in a blender and make a smooth puree of it.
Take a separate pan, heat well. Add desiccated coconut and fry on medium flame. Stir continuously.
Keep frying on medium flame until it becomes brown in color.
Keep aside to cool down in a separate bowl.
Take a large heavy bottomed pan. Heat oil in it.
Add mace, and rest of the powdered spices with pinch of sugar. Fry until fragrant.
Now add onion-garlic-chilli paste. Keep frying the paste until it is mixed well with the spices.
Add ginger paste and little crushed garlic.
Mix it with the gravy and keep frying.
When you can spot oil is oozing out near edges, understand this is the time to add your mutton.
Add mutton with 3/4th of the desiccated roasted coconut and mix well so that all the pieces get coated with the spices.
Keep it covered on simmer for 30-40 mins.
After certain time (about 30 mins) you will see most of the moisture got evaporated. And oil is floating on top.
This is the time to add coconut milk.
Pour coconut milk little by little by with one hand and keep mixing with other hand.
Add warm water with salt and mix well. Keep it covered on simmer and let it cook.
It will take approximately 2 hrs. to cook the meat completely. (Do not use cooker if you want authentic taste).
Use a fork or toothpick to check whether the meat is done or not. My mutton was so tender that it actually parted in two pieces when I tried to check the meat.
If there is any gravy in the pan, cook for few more mins. on high flame to evaporate all the moisture from the pan.
Once done, remove it immediately from flame and transfer it to the serving bowls. Sprinkle rest of the desiccated coconut over the top of the mutton pieces and serve it hot/warm.
You can use any kind of meat for this very same recipe. Only the cooking time will vary depending on your choice of meat.
It makes a good pair with Jasmine Rice, Indian Peas Pulao, Herbed Rice or even simple Steamed Rice.
I made a quick Peas Pualo and served it with my Mutton Rendang.
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