6 tbsp Cooking oil
5 Red chili (de-seeded and chopped)
2 stalks Lemongrass (white part only), lightly smashed
10 Dried red chili, soaked in warm water and seeds removed
1 tsp Coriander seeds
½inch Ginger, peeled
1 clove Garlic
½inch Galangal (lengkuas), peeled
1 Candlenut, lightly smashed
1 tsp Salt
1 tsp Sugar
1 tbsp Turmeric powder
1 tsp Tamarind paste
2 tbsp Cooking oil
10 Kaffir lime leaves
¼ piece Turmeric leaf, thinly shredded
1 stalk Lemongrass, cut into 2-inch length
1kg Boneless mutton, cut into cubes and season with salt.
1½ cups Coconut milk
2 tbsp Toasted desiccated coconut (Kerisik)
1. Blend all Spice Paste ingredients in a blender until fine. Scoop out, and set aside.
2. In a wok, heat up oil, add in blended spice paste, turmeric leaf, kaffir lime leaves and lemon grass until fragrant.
3. Put in mutton cubes, stir well and continue cooking for 5 minutes.
4. Pour in coconut milk and toasted coconut and bring to a quick boil. Turn off heat and transfer all pre-cooked contents from wok into slow cooker pot. Cook it under “High” setting for 2 hours.
Note: For NF-N15 (1.5L capacity), ingredients of recipe to be reduced by half.