Ingredients:
500g mutton - cut into medium size pieces
1 tbsp blended/grounded ginger
1/2 tbsp blended/grounded garlic
1/2 tbsp turmeric/kunyit powder
2 bay leaves
1 (abt 180g) red onion - sliced
1 (abt 100g) tomato - slices
500g potatoes - remove skin and cut into chunks
1 1/2 tbsp lemon juice
4-5 sprigs of curry leaves
1/4 cup oil
salt to taste
Curry Paste
1 tbsp black pepper seeds
2 tbsp coriander seeds
1/2 tbsp cumin/jintan putih seeds
1/2 tbsp fennel/jintan manis seeds
30g dried red chillies (or as per taste)
2 sticks of cinnamon, 4 cloves and 2 star anise
|
|
Preparation:
Into the mutton pieces, mix in the blended ginger, blended garlic and turmeric powder.
For the curry paste spices, dry fry all the ingredients over low heat. Once the spices becomes aromatic and very light brown in color, remove and let it cook down. Blend/ground with some water added to get a thick paste.
Heat oil, and when heated, saute the onions to soften for about 3-4 mins.
Add in the blended spices and fry until the oils floats.
All of the rest of the ingredients goes in now except the lemon juice.
Stir to combine and pour in 1/2 liter of water.
Continue to cook until the gravy thickens.
Finally, pour in the lemon juice, another good stir before removing from heat.
|
Recipes
Questions answers
Related recipes
(4 votes)
(8 votes)
