This Merdeka month, we are proud to kick off our #MakanMuhibbah food celebration with one of our favourite Indian dishes; Dry Mutton Curry! Ask any Malaysian, when it comes to curry, our Indian brothers and sisters can do us no wrong especially with their skills on making spicy, tender and oh so sedap till the bone-marrow mutton dishes. So here’s a recipe we’ve tried, tested and got two thumbs-up from Vini (our token Desi-girl in the office)! Try making it yourself today
Tender mutton in spicy dry curry sauce
Serves 6 - 8 people
Lime juice gives the curry a refreshing zing to it. It helps cut through all the mutton grease
3 tsp. ginger paste
3 tsp. garlic paste
1 tsp. turmeric powder
3 red onions, sliced
1 cinnamon stick
2 star anise
2 packet Babas meat curry powder
1 tbsp. chilli paste
1/2 cup water
4 tomatoes, chopped
1 tsp. dark soy sauce
½ lime, juice only
1. Pound ginger, garlic, candlenut and turmeric powder into a paste. Rub paste into mutton pieces and boil marinated mutton in water until tender and dry. You can discard the mutton fat or add it into the curry.
To speed up the tenderising process, cook mutton pieces in a pressure cooker without water for about 20 - 30 minutes until tender.
2. Fry onions with cinnamon stick, cloves and star anise until brown and fragrant.
Caramelised onions gives a natural sweetness to the curry
3. Add in cooked mutton, curry powder, chilli paste and a little water.
Put about 1/2 cup water to bind it all together. Add a little more in yours looks a bit dry
4. Add in tomatoes, salt, lime juice and dark soy sauce.
Tomatoes lightens up the curry spice and also adds a slight tangy taste to the curry. Dark soy sauce gives it a richer colour
5. Garnish with chopped coriander and squeeze in lime juice.
Do this at the very end just before you turn off the heat