With all the fanfare that surrounds last day of school, it’s been pretty hectic with class parties and preparing tokens of appreciation for teachers. Although I’ve been cooking simple recipes, I’ve not been able to get down to putting up the recipes although I’ve spent quite a bit of time on the food photography (and I must admit I have a looonnnggg way to go to taking yummy  looking photos!).  So now that summer is finally here, and school is out, let me share this meat stew which can be served hot with rice or the lace pancakes (recipe coming soon!).

GULAI DAGING/MILD MEAT STEW

300g mutton 

Spices:

1 tbsp coriander
1 tsp cumin
1 tsp tumeric

Grind to a paste:

1 stalk lemon grass
1 1/2 inch galangal
1 tsp ground ginger or 2 inch ginger
5 dried chillies - cut thinly to remove seeds and soaked in hot water until soft (Add more chillies if you prefer spicy)
1 tbsp grated coconut - fry on low heat on non stick pan until it turns light brown

For Frying:

2 tbsp vegetable oil
1 large onion - sliced
2 cloves
2 cardamons
1 stick cinnamon

Others:

3 potatoes - peeled and cut into 6 parts each
2 1/2 cup water
1/2 cup thick coconut milk

Method:

1) Combine meat, spices and ground paste.

2) In a pot, fry all ingredients for frying until onions turn golden brown and is fragrant.

3) Add in the meat mixture and fry for 5 min or until fragrant.

4) Add water and simmer under low heat until the meat is cooked. This will take about 30min.

5) Add the coconut milk and turn up the heat. Stir for abt 2-3min.

6) Add potatoes and salt. Leave to cook until potatoes are cooked.

Serve hot with rice or lace pancakes. Yum!!

Tips:

• To make all that grinding go faster, slice the galangal and lemon grass into smaller pieces.
• I don’t like the canned coconut milk because it sometimes tastes slightly metallic - or it could be my imagination! But I use coconut milk from this brand - KARA - which comes in packets. I normally get this from the Asian store.

Let me know what you think of it! Enjoy…