Malay Spicy mutton curry

Hello beautiful ,  I am really excited for today’s recipe , I hope you liked yesterday’s recipe as much as I liked sharing it with you … Mutton ! Delicious ,succulent mutton is going to be our protein of the day , we have done malay recipes before and because your response was so positive , I couldn’t miss the opportunity to share another .

This recipe serves  4 .


  • 400 gm boneless mutton – cut into 1/4 cubes
  • 4 tbsp desiccated coconut
  • 4 dry red chilies
  • 4 candlenuts or 8 blanched almonds
  • 4 tbsp oil
  • 1 stalk lemon grass
  • 1 tsp finely chopped lemon rind
  • 2 tomatoes chopped
  • 2 tsp salt
  • 1 1/4 cups coconut milk

Grind together

  • 1 walnut sized ball of tamarind – boil for 2 minutes in 1/2 cup of water and strain
  • 2 onions roughly chopped
  • 1 tbsp chopped garlic
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1/2 tsp fennel seeds powder
  • A pinch of nutmeg
  • black pepper to taste
  • 1/2 cinnamon  powder
  • 2 cloves crushed
  • 2 green cardamons
  1. Dry roast the desiccated coconut , stirring constantly for 4-5 minutes or until it is a rich golden brown colour.  Remove and keep aside .
  2. Grind tamarind with onions and all other ingredients in a mixer / blender churn to a smooth, thick liquid.
  3. Heat oil in a pressure cooker.  Add candlenuts or almonds .  Fry for a few seconds and remove from oil .  Keep aside .
  4. Add whole red chilies in the same oil and stir for a second.  Add onion – tamarind fry on medium flame for 5 minutes ,stirring constantly.
  5. Ads meat pieces and lemon grass .  Keep stirring for about 10 minutes.
  6. Add tomatoes and cook for another 5 minutes.
  7. Add 1 cup water and salt.  Pressure cook to give 2 whistles.  Reduce heat cook for 8-10 minutes on medium heat.  Remove from fire.  Let  the pressure drop by itself.  Check for tenderness of the mutton.
  8. Add coconut milk and keep on low heat for 2-4 minutes till heated through.   Serve hot with rice.

bom apetite


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