Saturday, March 21, 2020

Kari Kambing Malaysia (Malaysian Mutton Curry)


In an Indian household, a meal without a mutton dish feels incomplete. Let's avoid the health debate; it tends to spark lengthy discussions or heated arguments. Mutton is a must for us at least twice a month, especially for my Indian husband, who avoids chicken and pork. So, I've cooked various mutton dishes, mostly in spicy gravy or masala. That's what Indian taste buds crave. And during social gatherings, spicy mutton is a hit across all races.

 

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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