Spiced mutton
The combination of herbs in this classic Indonesian mutton recipe: coriander (ketumbar), cumin (jinten) and turmeric/curcuma (kunjit) make me all excited. I love mutton, but I go for lamb for this dish. It’s just easier to get and more tender to eat.
This spiced of mutton dish (or lamb in my case) is ready in 45 minutes and it is enough for 2 people.
Spiced mutton
Spiced pieces of mutton #173 | translated from Beb Vuyk Groot Indonesisch Kookboek, page 169.
Ingredients
- 1/2 kg mutton
- 1/6 block santen (coconut cream)
- 3 cups of water
- 2 tablespoons of oil
Spices
- 3 cloves of chopped garlic
- 1 teaspoon of coriander (ketoembar)
- 1/2 teaspoon cumin (djinten)
- 1/2 teaspoon turmeric (kunjit/curcuma)
- piece of tamarind the size of a walnut (asem)
- Make a little bit of sauce with the tamarind (asem), salt and a spoonful of cold water and rub it all over the meat.
- Allow the mutton to marinate for at least an hour.
- Grind garlic, coriander, cumin and turmeric together to a paste.
- Fry it in the oil.
- Dissolve the santen (coconut cream) in the water and cook the meat in this soup together with the fried spices.
Cumin has such a distinct flavor that you can not use it anywhere. But it works very well with goat, sheep and lamb. The cumin determines the flavor of the whole dish. The kunjit or turmeric gives a beautiful bronze color to your dish.
