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).
Besides being the founder of Nava’s Zen and a qualified yoga instructor, coach, and counselor, I’ve spent countless years honing my culinary skills. This Harvard credential is just one amongst the rest I have earned over the years.
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.
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 yogurt and combine.
Sprinkle dried fenugreek leaves on top before serving.
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.
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