Ingredients:
Mutton - 1 1/4 kg
Water - 2 L
Coconuts - 1 1/4 (grated)
Tamarind - 1 tsp
Water - 250 ml
Turmeric leaves - 2 (torn into big pieces)
Lime leaves - 4 (shredded)
Sugar - 2 tsp
Salt - 1 tsp
Rempah:
Dried chillies - 30
Red chillies - 10
Shallots -25
Garlic cloves - 5
Turmeric - 2 tsp
Green root ginger - 0 slices
Ginger -8 slies
Lemon grass - 3 stalks
Method:
Mutton - 1 1/4 kg
Water - 2 L
Coconuts - 1 1/4 (grated)
Tamarind - 1 tsp
Water - 250 ml
Turmeric leaves - 2 (torn into big pieces)
Lime leaves - 4 (shredded)
Sugar - 2 tsp
Salt - 1 tsp
Rempah:
Dried chillies - 30
Red chillies - 10
Shallots -25
Garlic cloves - 5
Turmeric - 2 tsp
Green root ginger - 0 slices
Ginger -8 slies
Lemon grass - 3 stalks
Method:
- Cut mutton into bite-size pieces.
- Add 250 ml warm water to coconut. Squeeze and strain for thick coconut milk.
- Add another 1.75 ml water to the residue and squeeze and strain to obtain thin coconut milk.
- Soak tamarind in 250 ml of water. Squeeze and extract juice.
- Simmer thin coconut milk with mutton and rempah in an uncovered wok.
- Add turmeric and lime leaves. Add water if necessary during cooking to prevent meat drying out.
- Stir constantly till half the liquid has evaporated.
- When meat is tender, add thick coconut milk, tamarind juice, sugar, and salt.
- Simmer till meat is very soft and gravy has thickened.
No comments:
Post a Comment