This Mutton curry is normally prepared during festive seasons and we will also make ROTI JALA （lacey crepe）to go with it.
We planned to go for a 2 nights outing this long weekend, the lodge that we have booked is pretty far from town. So we decided to bring some foods for lunch and dinner. This mutton curry is what I prepared to go with ghee rice.
I can't wait for our vacation to start!
2 lb/ 1 kg of mutton (cut)
2-3 potatoes (peel and cut into wedges)
750 ml/ 3 cups Thin coconut milk
200 ml/ 1 cup Thick coconut milk
12 dried chilies
5 cloves of garlic
150 gm Shallot
5 Candlenut （Optional)
1 tbsp Coriander powder
2 tsp Cumin Powder
2 tsp Fennel powder
1 tsp Turmeric powder
4 Cardamons pods (pounded)
2-3 inches of Cinnamon
1 tsp sugar
salt to taste (about 2 tsp)
1. Washed the mutton and keep aside. In a cooking pan, heat up 3-5 tbsp of cooking oil, add cinnamon sticks, cardamom pods (crushed) and cloves.
2. Grind fennel seeds into powder (if you can find fennel powder, use that).
3. Blend together all ingredients listed under "blend together" with a little water to form a paste.
4. Add the paste into the cooking pan, continue cooking until oil separated at the edge. Add coriander, fennel, cumin and turmeric powder, stir for 2-3 minutes or until fragrant.
5. Add the mutton pieces, and stir fry for a couple of minutes, until mutton firmed up.
6. Transfer the mutton into a deep cooking pot, pour in thin coconut milk, cover with lid and cook until the mutton become soft（about 1 to 1 1/2 hours.).
7. Add the potatoes in between, cook for another 10-15 minutes, season with salt and a little sugar and add in the thick coconut milk, continue cooking for another 10-15 minutes or until potatoes become tender. Switch off the stove and wait for 10 minutes before serving.
I serve this with the Malaysian Ghee Rice/Nasi Minyak.