Mutton Masala

Name: Mutton Masala (Daging Kambing Masala)
Cuisine: Malaysian
Ingredients: Onions 3, peeled and chopped; Ginger 2-cm (1-in) knob, peeled and minced; Salt to taste; Plain yoghurt 250 ml (8 fl oz / 1 cup); Green chillies 3, seeded and chopped; Coriander leaves (cilantro) 2 sprigs, finely chopped + a few more sprigs for garnishing; Water 500 ml (16 fl oz / 2 cups); Tomato purée 2 Tbsp; Ghee 4 Tbsp; Leg of lamb 1 kg (2 lb 3 oz), de-boned and cut into small cubes; Chilli powder 1 Tbsp; Garlic 4 cloves, peeled and minced; Coriander powder 1 Tbsp; Nutmeg 1 tsp; Fennel seeds 1 Tbsp

Daging Kambing Masala

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Ghee 4 Tbsp
Onions 3, peeled and chopped
Ginger

Asia
Malaysia
Main course
Gluten-free
South East Asia

Method

Heat ghee in a pot and brown the onions, ginger and garlic.
Add garam masala, chilli powder, coriander powder, nutmeg and fennel seeds and stir-fry until fragrant.
Add the lamb, tomato purée and water and cook until lamb is tender.
Once the gravy starts to thicken, stir in the chopped coriander, chillies and yoghurt. Season with salt. Garnish