Recipe Ingredient
- 500g mutton, cubed
- 120g onions, shredded
- ¼ cup oil
- 4 tbsp oil (extra)
- 100ml plain yoghurt
- 200-240ml water
- (A)
- 25g ginger, chopped
- 4 cloves
- 1 star anise
- 3cm cinnamon stick
- 2 stalks curry leaves
- (B)- mix with enough water into a paste
- 1 tbsp chilli paste
- ½ tsp turmeric powder
- 1½ tbsp meat curry powder
- (C)
- ½ tsp salt or to taste
- ½ tsp sugar
Instructions
- Heat ¼ cup oil in a wok and sweat the onions until soft. Dish out and put aside.
- In the remaining oil, fry mutton until the meat turns pale. Add half cup water and bring to a simmering boil. Cover and reduce the heat and simmer for 15-20 minutes until meat is slightly tender.
- Combine the soft onions with the mutton.
- Heat the extra 4 tbsp of oil and sauté ingredients (A) until fragrant. Add ingredients (B). Continue to fry until oil rises.
- Pour the cooked mutton mixture into the pot of spice ingredients. Stir to combine.
- Pour in remaining water and bring to a boil. Add yoghurt and reduce the heat. Simmer over a gentle low heat until meat is tender and the sauce is fairly thick.
