Braised Mutton in Spices

Braised Mutton in Spices

Prep time: 25 mins

Cook time: 30 mins (pressure cooker), 45 mins (Happycall), 1 hour (normal stove)

Serves: 4 -6 pax

This dish is best eaten with Roti Kirai / Roti Jala or freshly toasted Baguette. And of course, plain hot steamy white rice will be great too ^_^

Ingredients:

1/2 kg of Muttons

2 tbsp of plain flour

1 Lemongrass (slit in long halves)

3 Pandan leaves

1 inch Galangal (Blue Ginger) thinly sliced

1 cinnamon stick

2 Star Anise

3 Cardamon

4-5 Cloves

Paste:

100gm fresh Red chilies

Some Red birds eye chilies (depends on how spicy you want it to be)

2 Medium size Red onions

1 inch young Ginger

1 inch fresh Tumeric

3 cloves Garlic

2 inches Belacan

1 tbsp Fennel seeds

1 tbsp Cumin seeds

1 tbsp Corriander seeds

1 tbsp Meat curry powder

3 tbsp Kerisik Kelapa (Ground fried coconut)

*NOTE: No oil used for this dish as mutton meat will released its own fat oil.

 

Kerisik Kelapa: Bought off-shelves from Sheng Siong Supermarket (Singapore)

Method:

1) Dust the Mutton meat with flour. Set it aside for 5 mins. This act as tenderizer as well as to eliminate the pungent mutton smell.

2) Grind the paste ingredients. Pour it over the meat and add the rest of the ingredients in a pot. Since I used pressure cooker to prepare this dish, I mixed all ingredients as one.

3) Cooked based on the instruction of your cooking wares- 30 mins for this pressure cooker and 45 mins for Happycall (with low flame). 

NOTE: If you intend to cook on domestic stove, prepare the dish in similar ways up till Point#2. Then, leave it to marinate overnight in the fridge/chiller. This helps to cut cooking time by half. You can cook this marinated meat for 1 hour or so ^_^

4) Once cooking time is up or meat done as you like it (for stove cooking), let the meat rest for at least 15mins before serving. As for me, I love to serve this dish the next day. Meaning that, if I entertain guests at home, I will prepare this dish a day in advance. In this way, all the spices has come together and creates layers of flavours to the meat. It has similar concept to Rendang. It just taste better as days goes by!

5) This dish is best eaten with Roti Kirai / Roti Jala or freshly toasted Baguette. And of course, plain hot steamy white rice will be great too ^_^

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