Mutton Massaman Curry

Serves: 2 | Preparation Time: 20 mins

Ingredients

Mutton:

• 1tbsp Knife Premium Cooking Oil
• 200ml UFC Velvet Coconut Milk Unsweetened
• A few Whole Garam Masala
• 250gm Lamb, cut medium cubes

Curry:

• 1tbsp Knife Premium Cooking Oil
• 200ml UFC Velvet Coconut Milk Unsweetened
• 100gm Massaman Curry paste
• 100gm Sweet Potato, big dice
• 10gm Tamarind paste
• 1tsp Palm Sugar
• 15gm Cashewnuts, toasted
• 1tbsp Fried shallots

Method:

1. In a pressure cooker, add Knife Premium Cooking Oil to heat. Add whole garam masala fry till the spices turn light golden colour. Add mutton cubes and sear the meat on all the sides quickly without burning or over cooking them. Now, add UFC Velvet Coconut Milk Unsweetened and cook over medium heat for 20 – 25 minutes.

2. Meanwhile in a separate sauce pot over medium heat, add Knife Premium Cooking Oil and the Massaman curry paste fry for 5 mins or until the oil separates from the paste. Add UFC Velvet Coconut Milk Unsweetened and add the cooked mutton cubes, sweet potatoes.

3. Close the pan and let it simmer till the mutton and potatoes are fully cooked. Season the curry with tamarind paste, palm sugar. Stir to combine well.

4. Transfer over to a serving bowl, garnish with cashew nuts and the fried shallots. Serve warm with rice.

Recipe is courtesy of Allspice Institute.

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