Recipe Description
Chef Fazli is the executive junior sous chef at the Makan Kitchen, DoubleTree by Hilton Kuala Lumpur
Recipe Ingredient
- 1kg mutton
- 90ml coconut milk
- 40ml water (optional)
- 40g groundnuts, finely ground
- 3 stalks lemongrass
- 20g coriander powder
- 20g cumin powder
- 20g fennel seed powder
- 100ml cooking oil
- (A) Ground spices (combined):
- 70g onions
- 20g garlic
- 30g ginger
- 20g galangal
- 10g dried chilli
- Seasoning:
- Salt
- White pepper
- Seasoning powder
- Gula kabung (optional)
- Garnishing
- 1 tomato, quartered
- 1 red chilli
- 10g fried turmeric leaves (optional)
Instructions
- Heat the cooking oil and sauté ground spice ingredients (A) until golden brown. Add in all the spices and sauté until aromatic.
- Add dried chilli and continue to sauté until it becomes a paste. Add mutton and stir it continuously until it blends with the paste. Add water and let it simmer for about 15-25 minutes until the mutton is tender or soft.
- Add the coconut milk and groundnuts, then let it simmer until it becomes a thick broth. Add the seasoning according to your preferred taste. Serve in a bowl and garnish with red chilli and tomato.
