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.