- 1 KG Mutton (cut into cubes or bite sizes)
- 5 tablespoon Cooking Oil
- 1 stick Cinnamon (about 2-inch length)
- 3 cloves Garlic
- 3 Star Anise
- 3 Cardamom Pods
- 1 Lemongrass (cut into 4-inch length and pounded)
- 1 cup Thick Coconut Milk (or coconut cream)
- 1 Water
- 2 teaspoon Tamarind Pulp (soaked in some warm water for the juice and discard the seeds)
- 6 Kaffir lime leaves (very finely sliced)
- 6 tablespoons Kerisik (toasted coconut)
- 1 tablespoons Sugar or Palm Sugar (to taste)
- Salt (to taste)
- 5 Shallots
- 1 inch Galangal
- 3 Lemongrass (white part only)
- 5 cloves Garlic
- 1 inch Ginger
- 10-12 Dried Chilies (soaked in warm water and seeded)
- Chop the spice paste ingredients and then blend it in a food processor until fine.
- Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the mutton and the pounded lemongrass and stir for 1 minute.
- Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
- Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
- Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up.
- Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.
- NOTES: Prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.