MUTTON IN TANGY GRAVY / ASAM PEDAS KAMBING വാളൻ പുളി ഉപയോഗിച്ച് മട്ടൻ കറി മലേഷ്യൻ സ്റ്റൈൽ

By

Sorna Nair‎

· 

MUTTON IN TANGY GRAVY / ASAM PEDAS KAMBING
( MALAYSIAN DISH )

A: Oil for cooking
1/2 inch cinnamon
1 star anise
1 onion chopped
1 lemon grass crushed little
1/4 tsp fenugreek seeds

B: Things to grind into paste:-
10 dried chillies
1 onion large chopped
1 inch ginger
3 cloves garlic
1/2 inch fresh tumeric root
1/2 inch galangal
1/2 tsp shrimp paste
1/2 tsp fennel seeds
1/4 tsp cummin seeds

C: 500 gm mutton with bones
Water to cook

D:1 tbsp or more tamarind paste
2 kaffir lime leaves
Salt to tast
2 pinch sugar

E:Coriander leaves chopped

METHOD:
Heat up oil fry A until onion are light brown.
Add in B, fry until oil comes up.
In this add in C, cover and cook until mutton is half way cooked.
Last add D continue cooking until mutton is cooked with gravy.
Garnish with coriander leaves.

Serve with Rice or any types of Bread.