Mutton Curry With Desiccated Coconut - Panasonic Cooking

Preparations:

  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.

 

Ingredients:

  • 1kg Boneless mutton (or beef or chicken), cut into cubes
  • 2 tbsp Cooking oil
  • ¼ piece Turmeric leaf, shred thinly
  • 10 Kaffir lime leaves
  • 1 stalk Lemongrass, cut into 2-inch length
  • 1 ½ cup Coconut milk
  • 2 tbsp Toasted desiccated coconut (Kerisik)
  • Salt and sugar to taste

Spice Paste

  • 6 tbsp Cooking oil
  • 10 Dried red chilies, soak in warm water and remove seeds
  • 5 Red chilies, remove seeds
  • 2 stalks Lemongrass (white part only), smash lightly
  • 7 Shallots
  • 1 clove Garlic
  • ½ inch Ginger, peel skin
  • ½ inch Galangal (lengkuas), peel skin
  • 1 tsp Coriander seed
  • 1 Candlenut, smash lightly smash
  • 1 tsp Tamarind paste
  • 1 tbsp Turmeric powder
  • 1 tsp Salt
  • 1 tsp Sugar