A standout version is Kari Kambing Malaysia, or Malaysian Mutton Curry. What makes the dish stand out is the addition of potatoes, something rarely seen in India or even other parts of the world. While the core ingredients are similar, this Malaysian-style curry also includes yogurt and dried fenugreek leaves for extra deliciousness and fragrance.
For convenience, store-bought powdered spices and mutton curry powder are used. The mutton is pressure cooked beforehand for tenderising. Although the ingredient list may seem long, these items are easy to find. It is basically a simple mutton curry with easy cooking. The result is a thick, spicy, lightly tangy, and absolutely aromatic Malaysian-Style Mutton Curry.
Ingredients
For the Mutton
½ kg mutton - cut into bite-sized pieces
½ tbsp ginger paste
½ tbsp garlic paste
Enough water
Pressure cook all
the ingredients together.
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 yogurt-
whisked
½ tbsp dried fenugreek leaves (kasuri methi leaves)
Salt to taste
4 tbsp oil
Water as needed
Method
Heat oil and sauté dried chilies, shallots, and spices.
Tip
in curry paste and fry till oil splits.
Add potatoes and stir
a couple of times.
Pour enough water and
cook till potatoes are soften.
Add pressure cooked mutton with the residue.
Season with salt.
Stir all in to combine the ingredients.
Off the heat.
Add yogurt and sprinkle fenugreek leaves atop.
Stir a couple of times.
Off the heat.
