Mutton

Mutton curry is full of wonderful spices which gives a strong flavour with added mutton bones and ribs, it is especially a mouth savoury dish with steamed basmati rice (Briyani).                                             ...
$4.50

GOMEZ SPICE PTE LTD

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Mutton curry is full of wonderful spices which gives a strong flavour with added mutton bones and ribs, it is especially a mouth savoury dish with steamed basmati rice (Briyani).

                                                                                                                                                                                                                                                                                                                                                                                    

Preperation Suggestion

Mutton Curry -  咖喱羊肉 – Kari Daging Kambing (1 kilo)

Ingredients (sliced): 1 big onions, 10 shallots, 4 tomatoes, 2 potatoes, 2 green chilli, 5 pieces garlic & 1 inch ginger. Lime juice extracted from 6 small limes or you may use tamarind juice extracted from a size of ping-pong ball. Grinded Paste – 10 pieces garlic & 2 inch ginger (4 tablespoons). 6 tablespoons cooking oil. 1 tablespoon vinegar. Salt to taste.

Method for cooking

  1. Wash meat with little bit of tamarind water and drain it. Marinate meat with 2 tablespoons of garlic and ginger paste. Leave it aside for 20 minutes.
  2. Heat wok, pour oil, add Packet A and saute for 5 seconds. Add balance garlic and ginger paste, stir fry till light fragrant. Add sliced onions, shallots, green chilli, stir fry till onions turn light brown. 
  3. Add Packet B, stir for 5 seconds, add meat, tamarind juice, lime juice, vinegar, salt, 800ml water, mix well (for extra spicy, add 1 teaspoon black pepper powder). Close lid and cook for 30 minutes Add tomatoes, potatoes, close lid & cook for 20 minutes. If you prefer added flavours, you may add 1 cup carnation / coconut milk or 1 cup yoghurt and cook for another 5 minutes, stir in between.  Off stove, garnish with fresh curry, coriander and spring onion leaves.

 

  1. 放入两汤匙的蒜蓉和姜蓉加入羊肉.搁置20分钟.
  2. 热锅,倒入适量的油将调味料包A倒入锅中,快炒5秒钟. 将剩下的蒜蓉和姜蓉加入锅中一起翻炒至香味即可.再加入切好的洋葱,红葱头,蒜,姜,青辣椒一起翻炒至金黄色即可.
  3. 将调味料包B倒入锅中,翻炒5秒钟然后再将腌好的肉,柠檬汁,醋,800ml的水,盐加入锅中搅拌均匀.盖上锅盖煮至30分钟.最后加入番茄,马铃薯继续煮20分钟.可加入1杯椰奶/炼奶(可加入一茶匙的黑胡椒增加辣味)持续搅拌5分钟即可关火. 加入香菜和青葱点缀即可.


 

  1. Perapkan daging bersama 2 sudu kecil kisaran halia dan bawang putih  Biarkan seketika selama 20 minit.
  2. Panaskan minyak di dalam periuk dan masukkan Paket A dan tumis selama 5 saat.  Masukkan bawang putih dan halia yang sudah di kisar dan tumis sehingga garing.  Masukkan hirisan bawang, bawang kecil, bawang putih dan halia dan tumis sehingga bawang kecil bertukar warna kekuningan.
  3. Masukkan Paket B, gaul selama 5 saat, masukkan daging, perahan air limau nipis, cuka, 800ml air, garam dan di gaul rata.   Tutup periuk dan masak selama 30 minit.  Masukkan tomato, kentang dan masak lagi selama 20 minit.  Boleh masukkan 1 cawan santan / susu cair carnation (untuk lebih pedas campurkan 1 sudu kecil serbuk lada hitam) dan masak lagi selama 5 minit. Hendaklah sentiasa di kacau.  Tutup api.  Buat hiasa, letakkan daun ketumbar dan daun bawang.

Great Goodness in Cooking with Love

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