MASAK ASAM KAMBING RECIPE

RECIPE INGREDIENT

Recipe Ingredient

600 g mutton (cut into large cubes)

3 tbsp oil

1 tomato (quartered)

Aromatics

1 torch ginger bud (bunga kantan)

1 sprig polygonum leaves (daun kesom)

2 - 3 pieces dried tamarind peel (asam gelugor)

2 cloves garlic

2 cm ginger

SPICE PASTE (FINELY BLENDED)

1 tbsp meat curry powder

2 tbsp chilli powder

3 shallots

15 g galangal

2 cm ginger

2 stalks lemongrass

1/2 tsp dried shrimp paste granules

SEASONING

chicken stock powder (to taste)

pepper and sugar (to taste)

INSTRUCTIONS

Bring a pot of water to a boil. Add in the mutton and the aromatics. Bring to a slow gentle boil for 35-40 minutes. Remove the mutton, reserve the stock and discard the rest.

Heat the oil in a casserole pan and sauté the spice paste until fragrant and the oil has separated from the paste again. Pour in the reserved mutton stock and bring to a boil.

Add the mutton and the tomato to the pan. Braise on medium heat until meat is tender and gravy is reduced. Season to taste.