RECIPES OF MALAYSIA

Mutton Kurma (Mutton Korma)

Ingredients

1½ lb

3 tbsp

4 oz

4 oz

4 oz

½ cup

2 inch

2

½ cup

1-2 tbsp

2 tsp

3 tsp

1 inch

1 large

1 tsp

Mutton (or lamb) (cut into fairly large chunks)

Curry powder (preferably Malaysian)

Coconut milk

Coconut oil

Ghee (clarified butter)

Cooking oil

Cinnamon stick

Tomatoes, quartered

Plain yoghurt

Chili paste (adjust to taste)

Coriander seeds

Poppy seeds

Ginger

Onion

Peppercorns

Salt (adjust to taste)

Little water to make paste

1. Blend chili paste together with coriander seeds, poppy seeds, ginger, onion and peppercorns. Add a little water to make paste, if needed
2. Add curry powder and the coconut oil to the paste and mix well
3. Add the cinnamon stick and the mutton pieces to this spice mixture and toss well to coat the meat
4. Let marinate at least 30 mins, best overnight
5. Remove mutton from marinate, save marinate
6. Heat ghee on high heat, add meat, stir fry to seal in the juices, for about 3 mins
7. Add saved marinate, bring to a boil, reduce heat to med/low heat, cover and simmer slowly
8. When mutton is half done, add tomatoes, yoghurt and salt to taste
9. Cover and simmer on low heat till mutton is tender, adding a little water if it starts to dry up

Serve with roti jala, roti canai, steamed rice or your favorite bread