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Mutton Curry with Desiccated Coconut

Mutton Curry with Desiccated Coconut

Healthy Point

Dinner plans just got better with a creamy plate of Mutton Curry made with aromatic spices and desiccated coconut.

Mutton Curry with Desiccated Coconut

2 hours 45 minutes

Time

Ingredients

Servings:5

Ingredients

  • 1 kgBoneless mutton (or beef or chicken), cut into cubes
  • 2 tbspCooking oil
  • 1/4 piece Turmeric leaf, shred thinly
  • 10Kaffir lime leaves
  • 1 stalkLemongrass, cut into 2-inch length
  • 1½ cup Coconut milk
  • 2 tbspToasted desiccated coconut (Kerisik)
  • Salt and sugar to taste

Spice Paste

  • 6 tbspCooking oil
  • 10Dried red chilies, soak in warm water and remove seeds
  • 5Red chilies, remove seeds
  • 2 stalksLemongrass (white part only), smash lightly
  • 7Shallots
  • 1 cloveGarlic
  • 1/2 inch Ginger, peel skin
  • 1/2 inch Galangal (lengkuas), peel skin
  • 1 tspCoriander seed
  • 1Candlenut, smash lightly smash
  • 1 tspTamarind paste
  • 1 tbspTurmeric powder
  • 1 tspSalt
  • 1 tspSugar

Method

STEP 1

Blend all the spice paste ingredients in a blender until fine. Scoop out and set aside.

STEP 2

Season mutton cubes with a pinch of salt and set aside.

STEP 3

Heat up oil in a frying pan, stir-fry turmeric leaf, kaffir lime leaves and lemon grass until fragrant.

STEP 4

Turn heat to slightly medium-high, add in blended spice paste, stir-fry until fragrant.

STEP 5

Add in mutton cubes, stir well and continue to cook for 5 minutes.

STEP 6

Pour in coconut milk and toasted desiccated coconut and bring to a quick boil. Turn off heat and transfer the mutton curry into slow cooker pot.

STEP 7

Cook for 2 hours under “High” setting.

NF-N50AGC
Slow Cooker

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NF-N50AGC

MX-GM0501
Blender

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MX-GM0501