Recipe Ingredient
- 250g mutton, cut into small bite-sized pieces
- (A):
- 1/2 tsp salt
- 1/2 tbsp old ginger juice
- 1/8 tsp ground black pepper
- 1 cup water
- (B) Ground spices (combined):
- 8 shallots
- 4 cloves garlic
- 25g old ginger
- 2 tbsp meat curry powder
- 1 tbsp chilli paste
- 2cm piece galangal
- (C):
- 3cm piece cinnamon stick
- 1 star anise
- 4 cloves
- 4 cardamoms, split
- 1 stalk lemon grass, lightly smashed
- 2 stalks curry leaves
- 175g dhall, soaked for several hours or preferably overnight
- 1 cup water
- 1/2 tsp salt
- 100ml thick coconut milk or pati santan (extract of coconut milk)
- 500ml thin coconut milk
- 4-5 tbsp oil
- (D):
- 4 green chillies, halved and seeded
- 2 red chillies, halved and seeded
- 1 tomato, quartered
- Seasoning:
- 1/2-1 tsp salt
- 1/2 tsp sugar
- 1 tsp chicken stock granules
Instructions
- Combine mutton and ingredients (A) in a large saucepan. Cook until mixture boils, then simmer over low flame until meat is tender. Add more water should the liquid dry up.
- Cook dhall in a cupful of water over low heat until soft and mixture turns thick and dry.
- Heat oil in a deep saucepot and fry (B) until fragrant. Add in (C) and fry until oil rises and separates. Add in mutton and dhall and stir-fry well. Pour in thin coconut milk and bring to a boil.
- Add in (D) and continue to cook at a simmering boil. Add pati santan and bring to just a rolling boil. Add seasoning to taste and dish out and serve immediately.
