MUTTON KORMA(Kurma Kambing)

One of my viewer asked for a MUTTON recipe so here I've chosen Mutton Kurma...Hope everyone like it!

Mutton Kurma

Ingredients :

Mutton - 300 gms

Onion - 1

Tomato -1

Clove - 2

cinnamon -2

cardamom - 2

Ginger & garlic paste

Garam Masala powder- 3 tsp

Chilli powder - 4 tsp

Red chillies - 8

cashew nuts - 30 gms

coconut grated - 200 gms

Coriander powder - 3 tsp

Kurma mix - 2 tsp

pepper - 1 tsp

Coriander leaves

Mint Leaves

Mutton masala

To Grind :

Heat a pan and add the cut onions, ginger & garlic paste, Pepper, coriander powder, cloves, cinnamon, mint leaves cardamom, cashew nuts, Kurma powder, red chillies coconut. Fry them well

Then Grind them well.

Preparation :

Heat 200 gms of oil in a pan, add the cut onions a

Add the tomatoes, after the tomatoes are well fried add the cut Mutton, fry them add the paste & salt.

And let the Mutton cook well with the water in the paste and the water from the tomato.

Reduce the flame and let the chicken cook for 40 minutes.

Add the garam Masala and red chilli powder, mutton masala.

Let the paste simmer well, the oil in the paste should come out separately, the gravy will then taste good.

Then add the coriander leaves .Finally add some lemon juice, not much may be 1/2 teaspoon.

Close the stove and serve hot with rice/chappathis

Tip : Don't add extra water to cook the Mutton, let the Mutton cook with the paste.

The mutton should not be cooked too long and not in a high flame

You can also add some lemon at the end to enhance the taste

CRAB LAKSA(nyonya style)

Ingredients
For the laksa stock:
Spice paste:

175g fresh red chillies 15 dried chillies, soaked in hot water 4 stalks lemongrass 300g shallots 200g garlic 20g galangal (lengkuas) 6 candlenuts (buah keras) 30g dried shrimp paste (belacan), roasted 200ml cooking oil 160g coriander powder 1/2 teaspoon pepper powder 125g dried prawns, soaked for 10 minutes and finely pounded 250g prawns, minced finely 500g crab meat (best to use fresh crab meat) 10 pieces tamarind peel (asam keping) 2 litres coconut milk (from 2 coconuts) 1-2 tablespoons sugar, or to taste 1 teaspoon salt, or to taste 500g fresh laksa noodles, blanched in hot water and drained 6 tablespoons prawn paste, dilute with 5 tablespoons warm water 200g crab meat 1/2 cucumber, cored and cut into thin strips 1/2 pineapple, cored and cut into thin strips 3 boiled eggs, cut into wedges 2 onions, thinly sliced 10 pickled shallots (lo giou), thinly sliced 1 ginger flower (bunga kantan), finely sliced 1 bunch mint leaves 2 red chillies, thinly sliced 5 calamansi (kasturi) limes, halved Method To make the laksa stock: Pound or blend the spice paste ingredients to a smooth paste, adding just enough water to work the blades. Heat the oil in an earthenware pot and fry the spice paste, coriander powder and pepper until the oil separates from the paste, about 8 minutes. Add the dried prawns and continue frying for about 3 minutes. Add the minced prawns, crab meat, tamarind peel and coconut milk. Cook over a medium to low flame to avoid curdling the coconut milk. Bring to a boil, reduce the heat and simmer for at least 15 minutes. Season to taste with sugar and salt. If you prefer the taste to be more sour, mix 20g tamarind paste (asam jawa) with 50ml water and add to the laksa stock. If the gravy is too thick, add in a cup of warm water (optional). To assemble, put some noodles in a bowl. Ladle the hot laksa stock over and drizzle some prawn paste on it. Top with all the garnish ingredients, as desired. Squeeze the calamansi lime juice over the laksa, if using. Add some cut bird’s eye chillies if you like it extra hot.

CHOCOLATE FUDGE

Ingredients

240g butter 600g castor sugar 1 can evaporated milk 380ml UHT milk ½ tsp vanilla essence 2 tbsp cocoa powder, sifted Method Melt butter, sugar, evaporated milk and UHT milk in a heavy saucepan. Stir over medium low heat until butter has melted and sugar dissolved completely. Remove pan from the heat and stir in cocoa, essence . Stir well until mixture is free from lumps. Return pan to the heat and bring slowly to the boil stirring constantly. Reduce the heat and cook until the fudge reaches a stage whereby the mixture forms a soft “ball” when dropped into a bowl of cold water. Pour the mixture into a lightly greased baking tray. Leave aside to set and cool. Mark into squares with a sharp knife. Chill until required, then cut into squares and store in an airtight container in the refrigerator.