Mutton Curry Recipe

Serving Suggestion 10 pax

MUTTON CURRY

Kari Kambing

A flavourful dish featuring tender mutton cooked in a rich, aromatic curry sauce. The blend of spices and herbs creates a spicy and savoury flavour profile that pairs perfectly with rice or bread. Enjoy the satisfying and delightful taste of this classic curry dish.

Ingredients

Item	Cost
Mutton, with bones, cut into cube	2 kg
Water	1 litre
Ghee	150 g
Cinnamon	1
Star Anise	2 pcs
Cloves	3
Cardamoms	3
Red Onion, sliced	1
Shallots, sliced	2
Curry Leaf	3 strings
Chili Powder	2 tbsp
Meat Curry Powder	6 tbsp
Coriander Powder	½ tsp
Fennel Powder	½ tsp
Potatoes, peeled and cut into 4	3
Coconut Milk	200 ml
Tomato, sliced into 4	1
Red Chili	2 stalks
Green Chili	2 stalks
TUMIX^® Chicken Stock	1 tbsp
AJI-NO-MOTO^®	2 tsp

Ingredients (A): Grinded

Item	Cost
Red Onions	2
Shallots	5
Garlic	10 cloves
Ginger	2 inches
Water	½ cup

Method

Add mutton and water to the pot and boil until tender. Add more water if necessary. Add water to the boiled mutton in the pot up to 1 liter and keep aside.
Heat ghee in another pot, fry cinnamon, star anise, cloves and cardamom until fragrant.
Add red onion, shallot and curry leaf and stir-fry until golden.
Add the grinded ingredients (A) and stir-fry until golden.
Add chili powder, meat curry powder, coriander powder and fennel powder in a bowl, mix well and add to the pot. Fry until the oil breaks.
Add boiled mutton together with the broth and potatoes. Mix well and cook until the potatoes are tender.
Add coconut milk, tomato, red chili and green chili. Simmer for a while.
Season with TUMIX^® Chicken Stock and AJI-NO-MOTO^®, stir well and let it boil and thicken slightly.
Ready to be served.