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Ingredients

Spice Paste:

  • 4 shallots
  • 4 cloves garlic
  • 4 candlenuts
  • 2cm piece galangal
  • 2cm piece ginger
  • 5 kaffir lime leaves
  • 1 tbsp palm sugar

 

Mutton:

  • 2 tsp cooking oil
  • 450g mutton shoulder, cut into bite-sized chunks
  • 4 cloves garlic, crushed
  • 2 lemongrass stalks, bottom 15cm only, lightly crushed
  • 2cm piece ginger
  • 2cm piece galangal

 

Curry:

  • 2 tbsp cooking oil
  • 1 tsp salt
  • ½ tsp white pepper
  • 1 tsp turmeric powder
  • ½ tsp cumin powde
  • ½ tsp fennel powder
  • 1 cardamom pod
  • 1 star anise
  • 3cm cinnamon stick
  • ½ tsp coriander powder
  • 1 bay leaf
  • ¼ cup tamarind paste
  • 240-300ml coconut milk

 

Method

  1. In a blender, combine all spice paste ingredients together until it reaches a smooth consistency. Add a few teaspoons of water if needed.
  2. Place a heavy pot over medium-high heat and add in 2 teaspoons of cooking oil and brown the mutton with garlic, lemongrass, ginger and galangal. Remove mutton and set aside.
  3. Add the spice paste and cook for 10 to 15 minutes or until the oil has separated from the paste. Then add the browned mutton, salt, pepper, turmeric, cumin, fennel powder, cardamom pod, star anise, cinnamon stick, coriander powder, bay leaf and tamarind paste; cook for about 2 minutes.
  4. Add the coconut milk and mix well. Add enough water to cover the mutton pieces. Reduce heat to medium-low and simmer until the meat is tender and most of the liquid has evaporated, about 1 ½ hours.

Chef’s Tip:

    Serve this delicious creamy mutton curry with some steamed rice!