There are various ways to prepare spicy or masala mutton, from making the spice paste from scratch. But for this Malaysian version, Kari Kambing Malaysia (Malaysian Mutton Curry), we'll use store-bought spice powders, embracing the convenience of ready-made options in our fast-paced lives, where cooking time is limited. I usually stock up on spice powders, storing them in the fridge to prevent molding and mustiness.
Additionally, ginger paste and garlic paste are always in the fridge for Indian cooking, as they help remove any gamey smell from meats, poultry, and seafood.
Another important point to mention is that
mutton can be a tough meat, so it's advisable to pressure cook it beforehand.
This is particularly important for the older generation who may struggle with
chewing tougher cuts of meat.
Now, onto the recipe for Kari Kambing
Malaysia (Malaysian Mutton Curry), a powerhouse of spiciness, bursting with
aroma, and featuring tender mutton pieces that are sure to tempt the taste
buds.
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
(Add all these
ingredients into the pressure cooker and cook until the mutton becomes soft and
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.
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