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Singapore Mutton Curry Recipe - Kambing
Korma
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RECIPES OF SINGAPORE
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Although basically an Indian dish, the
Singapore touch is evident in the use of
candlenuts (not found in India) to enrich and thicken the gravy. The usual trinity of
shallots, garlic and ginger, plus the mixture of dried ground spices provide the basic
flavorings for the rich mutton curry. Excellent when accompanied with rice.
Ingredients : |
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1 kg
10 pieces
10 stalks
10 cloves
5 cm
8 pieces
2 pieces
6 pieces
5 pieces
2 sticks
4 tbsp
20 pieces
250 ml
2 slices
5 pieces
6 pieces
1 tsp
4 tbsp
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Mutton or lamb, cubed
Candlenuts, pounded
or blended
Shallots
Garlic
Ginger
Green chilies
Medium sized onions,
sliced
Cardamom pods,
bruised
Whole
star anise
Cinnamon, approx. 8
cm long
Curry powder for meat
Curry leaves
Plain yogurt
Asam gelugor or 1
tbsp of tamarind pulp soaked in 4 tbsp of water, squeezed and strained for juice
Green chilies, halved
lengthwise (In addition to the 8 green chilies above)
Tomatoes, quartered
Salt
Cooking oil
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Method :
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First chop, than blend the shallots, garlic,
ginger and 8 green chilies with a little water.
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Put mutton in a pan with 2 liters of water
(approx 8 cups).
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Add the mixture to the mutton and bring to a
boil and simmer uncovered, until meat is tender.
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Heat oil in a pan, gently saute the onions,
cardamoms, star anise, cinnamon, curry powder and curry leaves until fragrant then add to
the mutton together with the potatoes, yogurt, salt, candlenuts and tamarind.
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Continue simmering until the meat is soft.
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Add the green chilies (halved lengthwise) and
tomatoes just before serving.
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Asian Melting Pot
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