Curry Mutton

This recipe is extracted from Cookbook of Tham Yui Kai.

My friend ask me to buy this book for her, then she try cooking curry mutton, she say it very nice, she follow exactly the instructions given in the book, so i think worth sharing here.

Ingredients:
1 kg mutton
1 coconut shreds
20 dried chillies
150g shallot (small onions)
4 pcs candlenut (buah keras)
3 stalks lemon grass (serai)
3 tbsp Curry powder
10 pcs Cardamon (buah palaga)
1/2 inch Cinnamon
6 pcs Cloves
4 pcs potatoes
50g Asam

Preparation:
1. Cut the mutton into pieces, (each of it is about 60g) . Theb boil them with boiling water for about 20 mins. and remove from stove. Remove stems and seeds from dried chillies, then soak in warm water for a while. Scale the small onions and garlic.

2. Soak the candle nut for a while. Clean and smash the lemon grass. Peel and cut each of the potato into 4 or 6 pieces. Add (3-rice bowls) 900 ml of fresh water to coconut shreds and extract the juice. Add 3 tbsp of fresh water to asam and knead well for use. Grind the dried chillies, small onions, garlic and candlenut together.

Method of cooking:
1. Clean and heat the pan. Pour in 5 tbsp of oil to boil. Add in the grinded ingredients, lemon grass and curry powder to fry for about 5 mins.

3. Then add in the coconut juice, mutton, cinnamon, cardaamon and cloves to cook for about 30 mins. Lastly add in the potato, asam juice, salt 1/2 tbsp, sugar 3 tsps to cook for about 30 mins over slow flame until cooked.