Having said that, apart from studying, and still at putting the jigsaw puzzle of my business together and being stuck at home due to lockdown in Malaysia and specifically in the area I am residing, cooking must go on. Of course. Basic, simple cooking for a decent homecooked meal. This Kambing Kicap/Mutton Kicap on the other hand, is not a recent one. In fact, I made this mutton dish a couple of months ago when time was sunny on my side. As well as, for the purpose of sharing the recipe on my YouTube channel.
The mutton story in my house? Right. You know it right? I have told you before and I have also shared other Malay Style Mutton dishes before (Kari Kambing Malaysia, Mutton Rendang & Sate Kambing). Now, what can you expect from Kambing Kicap/Mutton Kicap? Tender, soft mutton pieces, in a spicy, tadbit of salty and favorably scented to your senses gravy/sauce. Hit it. Hit it at the recipe now. Take care darlings. Until the next time, take care.
½ kg mutton bones & flesh.
Add some ginger paste, garlic paste, turmeric powder, some water and pressure cook.
2 big onion - slice
Dried chilies - as needed
Spices – 2 bay leaves, 2 star anise, 2 cinnamon and 4 cloves
Kicap/Soy sauce - as needed
Lime juice - as needed
2 tbsp oil
Salt - per taste
2 tbsp oil
1 turmeric leaf - slice (optional)
Add onion, dried chillies and spices.
Sweat these ingredients.
Add mutton with the juice.
Pour soy sauce.
Stir and simmer.
Once gravy has simmered, remove mutton and allow the gravy to thicken.
Next, add mutton back inside, add salt and lime juice as well.
Switch of the heat and add turmeric leaf.
Let the dish be in the wok/pot, so that gravy will soak into the mutton, before serving.