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Cik Bee's Mutton Curry

Contributed by Amira Yunos for The Slow Press Vol. 1

Ingredients

  • 1 kg MUTTON

  • 2 CINNAMON STICKS 

  • 4 tbsp COOKING OIL

  • 4 Cloves GARLIC

  • 6 CARDAMOM PODS

  • 1 STAR ANIS

  • COCONUT MILK

  • CORIANDER LEAVES

  • 2 GREEN CHILIS

  • 3 tbsp ONION/GARLIC PASTE

  • POTATOES, TOMATOES & CARROTS

  • 2 tbsp BABA MEAT CURRY POWDER

  • SALT

  • WATER

 

Instructions

1. Wash the meat pieces with salt to rinse off any blood.

2. Heat a large saucepan on medium heat. Add cooking oil.

3. Once the oil starts spluttering, add cinnamon sticks, cloves, cardamoms, star anise. Be careful not to overcook as the spices burn easily which gives bitterness to the curry.

4. Once the cinnamon sticks unfold, add in the onions and garlic paste and stir fry and sauté until they turn golden brown for a few seconds. 

5. Add water and mutton pieces to boil, long enough until the mutton turns soft. The mutton pieces must be boiled in the paste to ensure softness.

6. Add Baba’s meat curry powder and salt to the pot.

7. Throw in the potatoes and carrots. Stir in coconut milk and mix well.

8. After 10 to 15 minutes, add tomatoes and coriander leaves. Close the lid until it is boiled.