Recipe Ingredient
- Main Ingredients
- 300g vegetarian mutton
- 100g potatoes
- 60ml thick coconut milk
- 250ml water
- 50ml evaporated milk
- 4-5 tbsp oil
- Ground spice ingredients (A)
- 4 red chillies, seeded
- 5 dried chillies, seeded
- 2cm piece fresh turmeric
- 4cm ginger
- 30g galangal
- 4 candlenuts
- 1 tsp vegetarian belacan
- 1 tbsp coriander powder
- 2 tbsp curry powder
- Spice ingredients (B)
- 3 cardamoms, smashed and use the seeds only
- 3cm cinnamon stick
- 1 star anise
- 2 sprigs curry leaves
- Seasonings
- ½-1 tsp salt or to taste
- ¾-1 tsp sugar or to taste
Instructions
- Boil potatoes in salted water until done. Drain and peel the skin then cut into cubes.
- Heat oil in a pot and fry ingredients (B) until fragrant. Add ground spice ingredients (A) and continue to fry until oil separates.
- Pour in thick coconut milk and add vegetarian mutton. Stir well. Add water and bring to a simmering boil over a gentle low heat.
- Once it comes to a boil, add the potatoes and evaporated milk. Stir in seasoning to taste, then dish out to serve.
