Kitchen Diaries

Making mutton curry


So you know that I don’t really cook masakan Malaysia. Bukan taknak, tapi nampak susah. Bila cuba buat, mostly tak jadi. Hence I’ve been cooking things that I thought were easy.

But this one day, my Malaysian friends here asked me to drop by their place because they have lots of ingredients to give away. One of the things they gave me was a huge amount of Allagapas curry powder. Since Reza sent me meat and spices and I had plenty of fresh milk to substitute the santan, I thought, why not? So following the recipe behind the packaging, I tried cooking my own mutton curry.

Beginner’s luck kot, I thought my mutton curry tasted so so so good. Beginner’s bad luck pulak, my stomach was aching after that.

That’s when I sought Reza’s advice and learned that after stir-frying the spices and garlic, I needed to “cook” the curry. Before that I was treating it like 3-in-1, pouring it into boiling water and mixing it with the mutton.

Anyway, since then, I’ve been cooking curry for 10 times, throwing in the ingredients in varying amounts, depending on whether I want it mild or spicy, thick or soupy, etc.

Conclusion is, I now how to make curry.

To all noobs out there, this recipe is for you, but I suggest you Youtube how to do it, because my method is belasah.


  • Oil
  • Spices like kayu manis, bunga lawang, etc.
  • Garlic, 1-2 cloves
  • Shallot, 1 piece
  • Smoking hot dried chili, up to you
  • Curry powder, 3 tablespoons mixed with water to become paste
  • Mutton, a handful
  • Milk
  • Cherry tomatoes, 2 pieces
  • Salt
  • Coriander for garnishing


  • Stir fry spices, then add on garlic, shallot and dried chili until your kitchen starts to smell real good
  • Throw in the curry paste and wait for bubbles to appear, it’s cooking!
  • Just leave it for a while more
  • Put it mutton and let it cook for a while
  • Add water if needed
  • Add in some milk, depending on how creamy you’d want your curry to be
  • Add in tomatoes
  • Add salt to taste
  • Add coriander for some kick

… and you’re done!

If any of you experienced ones think I’m doing it wrong, let me know 😀

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  • Avatar
    December 27, 2015 at 9:03 PM

    Way to go mia!!! I am a big fan of masakan malaysia ???? One thing that you can try is to dilute the curry powder with water so that u can cook the curry powder a bit longer without burning the ingredients that you have put in earlier. By cooking the curry powder a bit longer, it will make the curry tastier IMO.

  • Avatar
    December 28, 2015 at 2:37 PM

    Looks good. I’m going to give it a go!

  • Avatar
    December 29, 2015 at 3:15 PM

    i like Baba’s curry powder better
    kurang bau sikit hehe

  • Avatar
    January 1, 2016 at 5:00 PM

    I think the curry paste need to “pecah minyak” for it to be “cook” – learned it from my mom few years ago but don’t ask me what’s pecah minyak haha

  • Avatar
    January 2, 2016 at 10:30 AM

    I always ponder why mamak’s curry is the best, then i learned that they did not even use coconut milk in their curry ( which is good since you know malay’s cooking normally santan here and there :p )

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