400g vegetarian mutton
1 1/2 tsp turmeric powder
1 1/2 tsp corn flour
2 dried red chilies, snipped into small sections
1 green chili, thinly sliced
3 shallots, thinly sliced
4 garlic cloves, thinly sliced
1/2-inch ginger, thinly sliced
1 tsp mustard seeds
1 tsp cumin seeds
2 sprigs curry leaves
4-5 tbsp oil
1/2 lime, juice extracted
Salt, to taste
Method
Rub the vegetarian mutton with corn flour, turmeric
powder, and a pinch of salt. (corn flour prevents the rolls from breaking when
stir-fried).
Fry the mutton rolls in batches until golden
brown. Remove and set aside.
In the same oil, sauté the dried red chilies,
green chili, shallots, garlic, ginger, mustard seeds, cumin seeds, and curry
leaves for 1-2 minutes.
Add the fried mutton rolls to the pan, pour in the
lime juice, and season with a pinch of salt.
Stir fry until the rolls are glossy and well-coated
with the spices.
Dish out.
2 small pieces dried tamarind
1 small piece palm sugar
1/4 cup oil
Salt, to taste
For Rendang Paste (blend/ground)
8 dried red chillies (or as preferred)
1 inch ginger
5 garlic cloves
5 shallots
1 inch galangal
1 lemongrass stalk
Method
Heat oil in a pan and fry the rendang paste until
aromatic and the oil separates.
Add the vegetarian mutton and dried tamarind to the
pan.
Season with palm sugar and salt.
Pour in the coconut milk and stir well.
Cook until the gravy thickens up.
Turn off the heat and add the kaffir lime leaves,
combining well.
Vegetarian Mutton Varuval
Ingredients
200g (half packet) vegetarian mutton, torn or crumbled
1 onion, sliced
3 sprigs curry leaves
2 green chilies and 1 red chili, seeds removed and cut into pieces
1 tsp turmeric powder
1 tsp cumin powder
1 tsp fennel powder
Lime juice, to taste
Spices (cinnamon, star anise, cardamom, and cloves)
Salt, to taste
3 tbsp oil
Method
In a bowl, combine all the ingredients except for
the oil.
Heat the oil in a pan.
Add the mixed ingredients to the pan.
Stir and cook continuously on high heat for 5
minutes.
Once cooked, dish out and serve.
Ingredients
200g (half packet) vegetarian mutton
1 tsp corn flour
1 inch ginger, thinly sliced
3 cloves garlic, sliced
6 shallots, sliced
2 medium-sized tomatoes, cut into 8 pieces
1/2 tbsp crushed black pepper
1/2 cup coconut milk
Oil, as needed
Salt, to taste
Method
Dust the vegetarian mutton with corn flour, then
deep fry until golden brown. Remove and set aside.
Leave about 3 tbsp of oil in the same pan and sauté
the ginger, garlic, and shallots until fragrant.
Add the curry paste and cook until aromatic and the
oil starts to separate.
Stir in the tomatoes, crushed pepper, salt, and
coconut milk.
Let it simmer for a few minutes.
Drop in the fried mutton, stir, and cook for an
additional 2 to 3 minutes.
Once cooked, dish out and serve
Vegetarian Mutton Masala
Ingredients
200g vegetarian mutton
3 small potatoes, sliced into small pieces
1/2 tbsp dried chili powder
3-4 dried red chilies, broken
1 onion, sliced
5 garlic cloves, chopped
1/2 cup coconut milk
3 sprigs coriander leaves, sliced
Oil, as needed
Salt, to taste
Method
Mix the sliced potatoes with a pinch of salt.
Fry the potatoes in oil until golden brown, then
remove and set aside.
In the same wok, leave about 2 tbsp of oil and
sauté the onion, dried chillies, and chopped garlic until fragrant.
Add the chili powder, coconut milk, and salt. Stir
and let it heat through.
Put in the vegetarian mutton pieces and fried
potatoes. Stir and cook until well combined.
Once cooked, turn off the heat and mix in the
sliced coriander leaves.
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