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Mutton Curry
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Rinse mutton and cook with 11/2 teaspoons of salt and 3 bowls of water (about 900ml) for about 1 hour. Rinse, peel and cut potatoes into pieces. Cut pandan leaf into sections. Soak dried chillies in hot water for 15 minutes, squeeze dry and grind with the rest of the paste ingredients.
Heat up cooking oil and saute ground paste till fragrant. Add mixed spices and fry briefly before adding pandan leaves. Stir evenly.
Add thin coconut milk and mutton. When the mutton becomes tender, add potatoes and cook till softened. Pour in thick coconut milk and cook till flavourful.
Last of all, season with salt.
Notes : As compared with frozen mutton, fresh mutton does not possess that strong a stench and takes a shorter time to cook. Indonesians love to serve this dish with Roti Jala.
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