DRY MUTTON CURRY KAPITAN
A: Ingredient
500 g fresh mutton (Cut according to own preference size)
3 stalk crush lemongrass
3 cm crush galangal
3 tamarind peels
3 tsp kerisik
1/4 ring gula melaka.
B: Ingredient coconut milk
150 ml coconut milk
500 ml water
C: Ingredient to blend to become paste
8-10 soak dried chili or use 2 -3 tsp chili boh
1 tbsp dried prawns
10 shallots
6 cloves garlic
1 stalk sliced lemongrass
2 cm fresh turmeric
5 kaffir leaves
40 ml water or add more until the paste can blend
D: Seasoning
1 tbsp chicken granules powder
Salt and Sugar to taste
E: Others
4 tbsp cooking oil
F: Garnishing
4-5 Kaffir leaves
(You may shred or sliced as per your own preference.)
Direction
Heat up wok add in 4 -5 tbsp cooking oil,
Add in blended paste, crush lemon grass and galangal saute till fragrant.
Add in mutton, tamarind peels mixed till well combine continue to saute till fragrant
Add in coconut milk and seasoning , combine well allow it to simmer in medium heat until mutton tender and the gravy is slightly thicken. Taste salty and sweetness according to own preference.
Dish and serve hot.
Notes:
For fresh mutton I wash and rub lightly with some salt and drain away in running water
I use pressure cooker to soften my mutton.
Add fresh mutton and 300 ml water into a pressure cooker for 10-15 minutes.. to soften the mutton.
Once pressure released, transfer the cooked mutton a plate set aside.
Tips:
You may add or reduce below as per your own preference
1) Salty and Sweetness
2) You may use dried chili or fresh blended chilli
3) Tamarind peels or paste for sourish
4) Coconut can be change to yogurt or ideal milk
5) Curry Kapitan is truely best serve after 8 hours to enhance the taste.
BELOW ARE MY SHARING IMAGES FOR YOUR REFERENCE.
SORRY THE IMAGES ARE NOT THAT CLEAR AND SHARP DUE TO LIGHT SMOKE FROM WOK.
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SIMMER UNTIL LIGHTLY DRYER GRAVY AND DISH UP |