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Indonesian Sambal Mutton Curry

This is a version of Indonesian Kari Kambing and it tastes best with steamed rice or roti canai. I have used readymade sambal terasi is one of the main ingredients for flavouring. Always use young mutton, with medium-sized pieces. If you are not using pressure cooker, simmer the flame and cook the curry atleast for 1 hour, or until the desired softness of mutton is achieved.


  • Mutton pieces medium-sized, with bones: 1 kg
  • Readymade Sambal terasi paste: 2 tbsp
  • Fresh lemongrass stalks pounded lightly: 2
  • Vinegar: 2.5 tsp
  • Garlic minced: 2 tbsp
  • Curry leaves: 12
  • Whole bay leaves: 2
  • Cinnamon: 1-inch piece
  • Green cardamoms: 4
  • Purple onion chopped finely; medium-sized: 3
  • Ginger paste: 1.5 tbsp
  • Turmeric powder: 1 tsp
  • Salt: 3 tsp divided
  • Sugar: ¾ tsp or according to taste
  • Coconut milk: 1.5 cup
  • Sesame oil: 6 tbsp
  • Warm water: 4 cups


  • Marinate the mutton for 2 hours with lemongrass, vinegar, garlic and half the salt.
  • Heat sesame oil till it reaches its smoking point. Add the curry leaves. After a few seconds, introduce the bay leaves, cinnamon and cardamoms. Wait for a few seconds and then add the onions and fry till transparent. Add the ginger paste and sauté for a minute. Add the rest of the salt.
  • Pour-in the mutton, minus the marinade and lemongrass. Add the sambal terasi, turmeric powder and sugar and sauté till the contents are well-coated and almost dry. You can sprinkle water occasionally to prevent the contents from sticking at the edjes of the wok.
  • Add the coconut milk and the sugar. Cook till the meat is half-done. Transfer this to a pressure cooker and add warm water. Stir the contents well and secure the lid.
  • Simmer the gas and pressure-cook till 3 whistles. Switch off the gas. Remove the lid of the cooker after ½ hour. Stir the contents well once again. Adjust the seasoning and serve with steamed rice or roti canai.