- 500 g lamb chunks
- 2 tomatoes, cut into wedges
- 1 inch old ginger, sliced
- 1 red onion, minced
- Coriander leaves
- 1.5 inches cinnamon stick
- 2 star anise
- 5 cloves
- 2 tsp meat curry powder
- 1 tbsp garam masala powder mix
- 2 tbsp Salam Sos Berperisa Tiram
- 2 tbsp Salam Sos Cili Manis Perisa Thai
- 1 tsp salt
- 200 ml mutton stock
- 1 inch old ginger
- 5 cloves garlic
- 2 red onions
- To make the lamb softer and tenderised, add lamb in a pot, pour in enough water to cover the lamb. Add old ginger slices and braise for around 2 hours. Remove from the pot and set aside. Reserve some stock for later.
- In a pan, heat up some oil and toss in the cinnamon stick, star anise and cloves to bring out the flavour of the spices. Then pour in the blended paste and stir fry until aromatic.
- Add in meat curry powder and garam masala powder mix, stir well. Add in tomatoes, Salam Sos Berperisa Tiram and Salam Sos Cili Manis Perisa Thai. Stir to incorporate the sauce paste.
- Add back the braised lamb chunks and coat well. Add some salt and red onions then continue stirring.
- Pour in the mutton stock and bring to a boil. Check the meat tenderness occasionally and add some stock to continue simmer if needed. Once meat reached the desired tenderness, add in coriander leaves then stir well.
- Serve hot and on the side with some chapatti.
Recipe from: Kuali.com