Mutton Korma

Mutton Korma

        INGREDIENTS :

  • 2 lb mutton [goat meat] or lamb, cut bite-size or large chunks if you prefer
  • 3 tbsp Malaysian curry powder
  • 4 oz coconut milk
  • 4 oz coconut oil
  • 4 oz ghee [clarified butter]
  • cup cooking oil
  • 2 inch cinnamon stick
  • 2 tomatoes, quartered
  • cup plain yoghurt
  • salt to taste
  • 1-2 tbsp chili paste or to taste
  • 2 tsp coriander seeds
  • 3 tsp poppy seeds
  • 1 inch ginger, sliced
  • 1 large onion, sliced
  • 1 tsp peppercorns

      [Items to be ground/blended in red]

Cook's Note : The term "Korma" [or 'Kurma' in Malaysia] actually means that the meat has been cooked by 'braising' or by 'slow-cooking'. It is not necessarily mild - it can be as hot as you please. After initially sealing in the juices of the meat on high heat, the meat is then slowly cooked in a closed pot or pan and only very little fluid is added.

 

 
 
   
 
 
 

        To Prepare :

  • Using a mortar & pestle or blender, grind fresh red Serrano chilies [or use chili paste], coriander seeds, poppy seeds, ginger, onion, peppercorns into a paste
  • Add curry powder, coconut oil to paste, mix well
  • Add cinnamon stick and mutton to the paste, mix well to coat meat
  • Let marinate at least 1 hr - best overnight
  • Remove mutton from marinade, save marinade
  • In a wok or pot, heat ghee on high, add meat, stir-fry to seal in juices, about 2-3 mins
  • Add saved marinade, bring to a boil, reduce heat to med-low heat, cover, simmer about 45 mins, stir occasionally, add water if it starts to dry up
  • When mutton is almost cooked, add tomatoes, yoghurt and salt to taste
  • Cover, simmer on low heat till mutton is tender
  • Serve with bread, Roti Canai, Roti Jala or steamed rice

FYI : Lamb is from the meat of a sheep that is less than 1 year old. Any sheep older is sold as mutton. However in some Southeast Asian countries like Malaysia, where sheep is not commonly tenured, mutton usually refers to the meat of a goat. It is only in recent years that lamb and 'mutton' [i.e. older sheep] has been available on the market through import from Australia and New Zealand.

In USA, American lamb is prevalent although mutton [i.e. older sheep] is usually found in specialty markets. However, goat meat is slowly gaining ground. It can usually be found in ethnic or specialty butcher shops.

 

 
 

 

 
 

 

 

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