A lovely and fragrant varuval that cooks down all the spices is a wonderful vehicle for mutton. The rendering down of curry, spices and dried chillies will also tenderise this slightly tougher meat into a wonderful fall off your fork texture. But of course it’s best eaten with your hands with some soft, floury chapatis…
” Superb with some soft chapati! ”
500g mutton 6 shallots 1 inch ginger 4 cloves garlic 1 packet meat curry powder 1 Tbs mixed halba 2 stalks curry leaves Handful of dried chillies 1 large red onion 4 Tbs oil Water
1/ Blend shallots, ginger and garlic and marinate the mutton for about 1/2 hour.
2/ In a heavy bottom pot, add in oil and fry curry leaves and halba briefly before adding in the curry powder.
3/ Mix in a little water to bring everything together. Fry until oil breaks through (peach minyak), about 5-10 mins.
4/ Add in dried chillies and sliced red onion. Put in marinated mutton. Stir well.
5/ Once mutton is partly cooked add in water, just enough to cover the meat.
You now want to simmer this for half and hour.
6/ As the liquid dries up, the meat will release its natural oils. Allow the meat to fry until quite dry. Make sure to keep stirring so as not to burn the meat.
7/ Add salt to taste.
If you like a bit of gravy you can opt to finish cooking before the mutton gets too crispy. Use lamb if you like or even beef.