Mutton Varuval

An all-time favourite Malaysian spicy and tender dry mutton dish.

Ingredients

Mutton

500g bone-in mutton (or lamb)– cut into cubes
1 teaspoon of turmeric powder

Toasted Powder

6 pieces of dried chillies
1 teaspoon of cumin seeds
1 teaspoon of fennel seeds

Varuval Paste

2 Tablespoon extra virgin olive oil
2 large red onions - finely sliced
2 tablespoons dark soy sauce
2 cinnamon sticks
6 cardamom pods
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1 tablespoon of garam masala powder
3 tablespoons chilli powder
6 cloves garlic – blended into a paste
1 thumb size ginger – blended into a paste
Salt to taste
2 cups of water

Garnish

1 medium yellow onion – thinly sliced
Coriander leaves – roughly chopped

Needed kitchenware

Blender

Instructions

Mix the mutton with the turmeric powder in a bowl and leave to marinade for 15 minutes.

In a small saucepan, gently toss and toast the cumin and fennel seeds and dried chillies until fragrant over low heat. Careful not to burn the items.

Once fragrant, use a food processor to grind the toasted items into a powder. Set aside.

Heat up olive oil in a large wok or pot over medium heat.

Add cinnamon sticks, star anise, cumin seeds, fennel seeds, cardamom pods, and sliced red onions, and fry on medium heat until fragrant for 5 minutes.

Add chilli powder, roasted powder and garam masala and continue to stir fry over low heat until a paste is formed. Add a bit of water to moisten the paste if it's too dry.

Add the cubed boned-in mutton and continue to stir until the mutton and the paste is mixed well.

Add the dark soy sauce and water and cover and simmer under low heat for 90 minutes or until the mutton is tender and the liquid has evaporated.

Add salt to taste and garnish to serve.

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Tip

You may use a pressure cooker instead of a pot or wok, as it will reduce the cooking time by half. Please refer to your pressure cooker instructions accordingly.

Cost-saving tips

Halal Friendly

Kosher Friendly

Abbi

Head Chef