Kari Kambing (lean mutton curry)

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 130 g lean mutton (thinly sliced)130g

Carbs· 1

  • 80 g potato (small cubes)80g

Vegetables· 4

  • 60 g tomato (wedges)60g
  • 50 g onion (sliced)50g
  • 8 g garlic (minced)8g
  • 6 g ginger (minced)6g

Sauces· 1

  • 40 g lite coconut milk40g

Spices· 3

  • 6 g curry powder (1 tbsp)6g
  • 1 g cumin powder (½ tsp)(staple)1g
  • pinch of salt(staple)2g

Fats & oils· 1

  • 6 g cooking oil (~1½ tsp)6g

  1. Slice the mutton thin, trim off any visible white fat; cube the potato small. Mix the curry powder, cumin and 2 tbsp water into a spice paste.

    Why? Fatty mutton adds a hundred-plus kcal per serving; trimming it and slicing thin lets lean meat cook through in under 30 min without long stewing.

    Tip: Half-frozen mutton is much easier to slice thinly.

    Next up:Heat 1½ tsp oil, sauté the onion, garlic and ginger over medium heat ~2 min, then add the spice paste and fry 1 min until fragrant.

  2. Heat 1½ tsp oil, sauté the onion, garlic and ginger over medium heat ~2 min, then add the spice paste and fry 1 min until fragrant.

    Why? Blooming the curry powder in oil releases its fat-soluble aromatics — this sets the base flavour of the whole pot, more important than adding more santan.
    Watch out: The spice paste scorches easily — keep the heat moderate and move on as soon as it smells fragrant.

    Next up:Add the mutton and stir until it changes colour, then add the potato, tomato and 150 ml water; cover and simmer ~12 min until the potato is tender.

  3. 12 min · hands-free

    Add the mutton and stir until it changes colour, then add the potato, tomato and 150 ml water; cover and simmer ~12 min until the potato is tender.

    Why? Thin mutton is tender in 12 min while the potato softens; the water is measured so the curry thickens on its own as it reduces — no starch needed.
    12:00

    Next up:Just before turning off the heat, stir in the lite coconut milk and salt, simmer 1 more min, and serve with half a bowl of brown rice.

  4. Just before turning off the heat, stir in the lite coconut milk and salt, simmer 1 more min, and serve with half a bowl of brown rice.

    Why? Adding coconut milk last for just 1 min keeps it from splitting or turning greasy — the lite santan already gives plenty of richness.

    Tip: For a brighter finish, squeeze in a little lime — it cuts the richness and lifts the curry.