Kari Kambing Malaysia (Malaysian Mutton Curry)

(Updated Version)

Curious about why Ms. Nava’s mutton curry is dubbed Kari Kambing Malaysia? It’s not just any mutton curry; it’s a beloved staple that resonates with Malaysians from all walks of life. Crafted with vibrant spices, this curry is perfectly spicy—just the way Malaysians love it. Can you almost taste it? I bet you’re nodding in agreement or perhaps even salivating (THAI RED MUTTON CURRY).

But wait, there’s more! I have a vast collection of mutton recipes, and despite sharing quite a number already, there's still more to explore—each with its own unique twist. From classic to innovative, you'll find variations to suit every palate. In fact, I’m sharing more than one recipe here, guiding you on how to tweak mutton curries into fresh, exciting dishes (MUTTON DIVERSE RECIPES).

As Ms. Nava, yoga instructor, founder of Nava’s Zen, and a seasoned cook, I’ve spent countless years honing my culinary skills. Starting Nava’s Zen at 58, embarking on my yoga journey at 55, and earning credentials in both yoga and cooking, I’ve infused every dish with passion and dedication. I'm in my 60s age league now. Yippie!

Here’s a glimpse into making Kari Kambing Malaysia/Malaysian Mutton Curry

Mutton Parts
Choose your favorite mutton cuts—whether it’s bone marrow, ribs, or minced mutton for a Fusion Malaysian Minced Mutton Curry. In our home, we prefer tender cuts, so I always pressure-cook the mutton to avoid tough, chewy pieces.

Elevating the Dish
Incorporate potatoes, a much-loved addition in fusion mutton curries. I sometimes add coconut milk for extra richness, and for a twist, I substitute curry leaves with coriander or dried fenugreek leaves.

Ingredients

For the mutton

1/2 kilo of mutton, cut into bite-sized pieces

1 tablespoon of ginger paste

1/2 tablespoon of garlic paste

A sprinkle of turmeric powder

Water as needed

(Pressure cook these ingredients together, and until the mutton becomes tender)

 

For the masala paste

1 1/2 tablespoons of Kashmiri chili powder

1/2 tablespoon of coriander powder

1 teaspoon of cumin powder

1 teaspoon of fennel powder

A pinch of black pepper powder

(Mix these ingredients to form a thick paste)

 

Other ingredients

2 big onions, sliced

2 big tomatoes, sliced

2 bay leaves

2 cinnamon sticks

1 star anise

3 cloves

A handful of fresh coriander leaves

Water as needed

Oil as needed

Salt to taste

Method

Start by heating 2 tablespoons of oil in a pan.

Add the sliced onions and sauté until they're golden brown.

Next, add the masala paste and sliced tomatoes. 

Cook until the oil starts to separate.

Now, add the mutton along with any residue/liquid.

Let it simmer until the meat is tender.

Season with salt to taste and give it a good stir.

Finally, turn off the heat and sprinkle some fresh coriander leaves on top.

Fusion Kari Kambing Malaysia / Malaysian Mutton Curry with Yogurt
Ingredients
For the Mutton
½ kg mutton – cut into bite-sized pieces
½ tbsp ginger paste
½ tbsp garlic paste
Enough water
Pressure cook the mutton and set it aside.

For the Curry Paste
½ tbsp plain chili powder
1 tsp fennel powder
1 tsp cumin powder
½ tbsp coriander powder
Some water
Mix these ingredients into a curry paste.

Other Ingredients
2 dried red chilies – snipped
6 shallots – sliced
Spices: 1 cinnamon stick, 2 star anise, and 4 cloves
3 potatoes – sliced
2 tbsp whisked yogurt
½ tbsp dried fenugreek leaves
Salt to taste
4 tbsp oil
Water as needed

Method
Heat oil and sauté dried chilies, shallots, and spices until fragrant.
Add the curry paste and fry until aromatic and the oil splits.
Add potatoes and stir, then pour water to cook and soften the potatoes.

Add the cooked mutton and season with salt.

Gently stir, then remove from heat.
Add yogurt and combine.
Sprinkle dried fenugreek leaves on top before serving.

Kambing Kicap Malaysia / Malaysian Mutton Kicap
Ingredients
½ kg mutton – cut into bite-sized pieces
1 tsp turmeric powder
1 tbsp ginger paste
1 tsp garlic paste
Dried red chilies – to taste
1½ tbsp dark soy sauce
Spices: 1 star anise, 2 small cinnamon sticks
Some curry leaves
Enough water
Salt to taste

Method
Add all ingredients to a pressure cooker.
Pressure cook until the mutton is soft.
Once done, allow the cooker to cool and open the lid.
Return to the stove and simmer to reduce and thicken the soy sauce-based gravy.

Kari Kambing Malaysia Nasi Goreng / Malaysian Mutton Curry Fried Rice
Method
Use the leftover mutton curry.
Stir-fry with cooked rice (preferably day-old rice).
Add any leftover vegetables like capsicum for an extra crunch.

Kari Kambing Malaysia Mee Kari / Malaysian Mutton Curry Noodle
Method
Use the leftover mutton curry.
Convert it into a noodle curry dish by adding coconut milk if desired.
Choose your preferred noodles (blanched) and pour the curry over.
Serve with a soft-boiled egg on the side.