Friday, March 21, 2008

Vegetarian Mutton Curry

  • 300g vegetarian mutton
  • 100g potatoes
  • 60ml thick coconut milk
  • 250ml water
  • 50ml evaporated milk
  • 4-5 tbsp oil

    Ground spice ingredients (A)

  • 4 red chillies, seeded
  • 5 dried chillies, seeded
  • 2cm piece fresh turmeric
  • 4cm ginger
  • 30g galangal
  • 4 candlenuts
  • 1 tsp vegetarian belacan
  • 1 tbsp coriander powder
  • 2 tbsp curry powder

    Spice ingredients (B)

  • 3 cardamoms, smashed and use the seeds only
  • 3cm cinnamon stick
  • 1 star anise
  • 2 sprigs curry leaves


  • ½-1 tsp salt or to taste
  • ¾-1 tsp sugar or to taste

    Boil potatoes in salted water until done. Drain and peel the skin then cut into cubes.

    Heat oil in a pot and fry ingredients (B) until fragrant. Add ground spice ingredients (A) and continue to fry until oil separates.

    Pour in thick coconut milk and add vegetarian mutton. Stir well. Add water and bring to a simmering boil over a gentle low heat.

    Once it comes to a boil, add the potatoes and evaporated milk. Stir in seasoning to taste, then dish out to serve.

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