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Malaysian Recipe : Mutton in Tomato Curry



  • 2 tbsp ginger juice
  • 1 tsp salt
  • 1 tsp MSG
  • 2 tbsp curry powder
  • 4 tbsp water
  • 1 tbsp oil


  • 2 cloves garlic, thinly sliced
  • 10 cardamoms, bashed
  • 8 cloves
  • 1 thumb-sized piece cinnamon bark


  • 1 tsp salt
  • 1 tsp msg
  • 2 tsp sugar
  • 2 lbs mutton chops, cut into pieces
  • 4 tbsp ghee or 2 tbsp butter and 2 tbsp oil
  • 2 onions, thinly sliced
  • 2 tbsp tomato ketchup
  • 2 tbsp tomato puree
  • 6 tbsp curry powder, mixed to a paste with 8 tbsp water
  • 2 tsp lime juice
  • 1 small can evaporated milk


  1. Marinate chops in A for 30 minutes.
  2. Heat wok. Add ghee to brown B. Add sliced onions and fry till fragrant (5 minutes). Stir in the tomato ketchup and puree.
  3. Add curry paste and fry over a moderate heat till oil seeps through. Add 1 cup water and C and stir-fry for 5 minutes. Add the lime juice.
  4. Add marinated chops, half of the evaporated milk, and another 1 cup water. Cook over a high heat for 15 minutes, stirring occasionally. Let meat simmer till tender (about 45 minutes)
  5. Add the remaining evaporated milk, stir and continue simmering for another 10 minutes. Serve hot.

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Last Modified: 11/27/11.