1 1/2 lb mutton - cut into cubes
1 cinnamon stick (about 2-inch long)
2 star anise
1 lemongrass (cut into 4-inch length and pounded)
1 can coconut milk
1 cup water or more
1 tbsp tamarind pulp (soaked in a small bowl of warm water for the juice and sieve the juice
a few lime leaves (i substituted with zest of 1 lime and 1 tbsp lime juice)
1 tsp turmeric powder
1/2 tsp ground cumin
3/4 cup toasted coconut
1 tbsp dark soy sauce
1/2 tbsp kecap manis (sweet dark soy sauce)
5 to 8 tbsp cooking oil
palm sugar to taste
salt to taste
2 lemongrass - white part only, bruised and chopped finely
6 shallots - peeled and chopped
6 cloves garlic - peeled and chopped
1 inch ginger - peeled and chopped
1 inch galangal - peeled and chopped
8 dried chilies - soaked in warm water and remove seeds, cut into small pieces
- Use a pestle and mortar to pound the spice ingredients or use a food processor to make a fine paste.
- Heat the oil in a large pot. Fry the mutton for a few minutes until browned. Remove and set aside
- Add the spice paste, cinnamon, star anise and cloves and lemongrass. Stir-fry till aromatic. Add turmeric powder and cumin and fry to mix well.
- Return mutton to the pot and drizzle dark soy sauce and kecap manis and do a quick stir fry.
- Add coconut milk, tamarind juice and water. Bring to a boil and simmer on medium low heat, stirring occasionally for 1 to 1-1/2 hours or till meat is tender.
- Add palm sugar and stir till sugar is melted
- Add toasted coconut, lemon zest, lemon juice and salt to taste. Continue to simmer till gravy is almost dried up.
- Ladle into serving bowl and serve warm with rice.