Recipe Ingredient
- 1kg mutton, cut into cubes
- 2 onions, sliced
- 125ml water
- 3 tbsp oil
- 5 shallots, chopped finely
- 8 cloves garlic, chopped finely
- 50g ginger, chopped finely
- 2 onions, sliced
- 3cm piece cinnamon stick (kayu manis)
- 5 cloves (bunga cengkih)
- 1 star anise (bunga lawang)
- 1 1/2 tbsp chilli paste
- 1 small tin of tomato paste
- 3 tomatoes, quartered
- 1/2 cup yogurt
- Seasoning:
- 1 tsp salt or to taste
- 1/2 tsp sugar or to taste
Instructions
- Put mutton, onions and water in a pressure cooker. Cook for 10 to 15 minutes till meat is tender. Remove and set aside. Reserve the stock.
- Heat oil in a deep saucepan. Fry shallots, garlic and ginger till fragrant. Add sliced onions and continue to fry well. Add cinnamon stick, cloves and star anise. Stir in chilli paste and saute well.
- Put in cooked meat and fry till well-coated with spices. Pour in reserved mutton stock and tomato paste. Simmer until gravy turns thick.
- Add tomatoes, yogurt and seasoning. Bring to a boil, then simmer for five to six minutes. Dish out and serve with hot plain rice, bread or roti jala.
