Mutton Kurma recipe on MalaysianFood.net

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]

½ cup cooking oil

2 inch cinnamon stick

2 tomatoes, quartered

½ 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.