Recipe Ingredient
- 500g mutton, cut into 2 1/2-3cm cubes
- 500ml coconut milk (general santan)
- 4 tbsp oil
- Ground (combined):
- 10 dried chillies, seeded
- 5 fresh red chillies, seeded
- 20 shallots
- 4cm piece ginger
- 2cm piece galangale
- 3 stalks lemon grass
- 3 pieces dried tamarind slices
- 1 turmeric leaf, shredded
- 3 kaffir lime leaves, finely shredded
- 3 tbsp toasted coconut
- Seasoning:
- 1/2 tsp salt or to taste
- 1 tbsp lemon juice
Instructions
- Heat oil in a kuali and fry combined ground ingredients until aromatic. Add a little coconut milk and continue to fry until oil separates. (add more coconut milk to prevent mixture from sticking to the kuali.)
- Put in mutton and fry for three to four minutes. Put in remaining coconut milk and tamarind skin. Simmer until meat is cooked and gravy turns thick.
- Add turmeric leaf, kaffir lime leaves and toasted coconut. Mix well. Add salt and lemon juice to taste. Cook until meat is tender. Dish out and serve with plain rice.
