Mutton Curry with Desiccated Coconut
Dinner plans just got better with a creamy plate of Mutton Curry made with aromatic spices and desiccated coconut.
2 hours 45 minutesDifficulty:MediumIngredients
Ingredients
- 1 kgBoneless mutton (or beef or chicken), cut into cubes
- 2 tbspCooking oil
- 0.25 pieceTurmeric leaf, shred thinly
- 10Kaffir lime leaves
- 1 stalkLemongrass, cut into 2-inch length
- 1.5 cupCoconut milk
- 2 tbspToasted desiccated coconut (Kerisik)
- Salt and sugar to taste
Spice Paste
- 6 tbspCooking oil
- 10Dried red chilies, soak in warm water and remove seeds
- 5Red chilies, remove seeds
- 2 stalksLemongrass (white part only), smash lightly
- 7Shallots
- 1 cloveGarlic
- 0.5 inchGinger, peel skin
- 0.5 inchGalangal (lengkuas), peel skin
- 1 tspCoriander seed
- 1Candlenut, smash lightly smash
- 1 tspTamarind paste
- 1 tbspTurmeric powder
- 1 tspSalt
- 1 tspSugar
Method
1) Blend all the spice paste ingredients in a blender until fine. Scoop out and set aside.
2) Season mutton cubes with a pinch of salt and set aside.
3) Heat up oil in a frying pan, stir-fry turmeric leaf, kaffir lime leaves and lemon grass until fragrant.
4) Turn heat to slightly medium-high, add in blended spice paste, stir-fry until fragrant.
5) Add in mutton cubes, stir well and continue to cook for 5 minutes.
6) Pour in coconut milk and toasted desiccated coconut and bring to a quick boil. Turn off heat and transfer the mutton curry into slow cooker pot.
7) Cook for 2 hours under “High” setting.
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