Kari Kambing Malaysia (Malaysian Mutton Curry)

It's that time again, folks - time for a culinary adventure! Today, we're diving into the wonderful world of Malaysian cuisine with my special creation: Malaysian Mutton Curry, or as I like to call it, Kari Kambing Malaysia. Now, you might be wondering why a Malaysian twist on mutton curry? Well, let me tell you, it's all about celebrating my Malaysian roots and the love I have for my homeland.

 

But enough about that, let's get down to business. This recipe is my own invention, so trust me when I say, you're in for a treat. I've experimented with mutton curry countless times, and this version is truly something special.

 Now, onto the good stuff  - the ingredients:

1/2 kilo of mutton

1 tablespoon of ginger paste

1/2 tablespoon of garlic paste

A sprinkle of turmeric powder

Some water

 

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

2 bay leaves

2 cinnamon sticks

1 star anise

3 cloves

Some water

And for the finishing touches:

2 big onions, sliced

2 big tomatoes, sliced

A handful of fresh coriander leaves

Oil

Salt

 

Now, let's get cooking:

Start by heating 2 tablespoons of oil in a pan.

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

Next, mix together all the ingredients for the masala paste with some water to form a thick paste.

Add the masala paste and sliced tomatoes to the pan with the onions. Cook until the oil starts to separate.

Now, it's time to add the mutton along with its cooking 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.

 

So go ahead, give this recipe a try and let the Flavors whisk you away on a culinary adventure. Trust me, it's a journey you won't soon forget!