Ingredients /nutrition
- 750 g mutton, cut into bite size pieces
- 2 tsp meat tenderizer
- 11 dried chilies, soaked in hot water for 20 minutes and drained
- 7 red chilies
- 100 g shallots
- 1/2 tbsp shrimp paste
- 5 candlenuts
- 3 stalks lemon grass
- 300 g grated coconut, squeezed to juices
- 1/2 tsp pepper
- 1 tsp coriander powder
- 1 tbsp sugar
- 1 tsp salt
- 2 1/2 tbsp vegetable oil
Methods / instructions
- Marinate mutton with meat tenderizer for 15 minutes.
- Meanwhile, combine dried chilies, red chilies, shallots, shrimp paste, candlenuts and lemon grass in a blender or food processor to form a smooth paste.
- Combine mutton with grounded paste and remaining ingredients in a bowl and set aside for 50 minutes.
- Pan fry marinated mutton until cook and serve immediately.
Servings: 4
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