|
|
Malaysian Kambing Peratil (Lamb Peratil)
by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)
Directions
Serves 3 to 4.
Lamb or mutton peratil is a dry fragrant curry that has become an addiction with our family. It has also become popular with our American friends. Ma used to make a terrific mutton peratil to serve for our dinner and special celebrations such as Deepavali. Whenever I visited Malaysia, it was the first dish I wanted to savor, and if Ma was busy, I ordered take-out from a local Indian restaurant. The cooks there usually prepared peratil in ghee, and finished off the flavor by sprinkling it with aromatic spices (garam masala) fried in ghee. Some cooks season the lamb lightly and cook in water till water is reduced and lamb becomes tender, then they stir the lamb continuously in seasoned oil till it coats the lamb and a fragrant aroma develops.
Combine Spice Blend 1 ingredients and set aside. Combine Spice Blend 2 ingredients and set aside.
Heat 1 tablespoon of oil in a wok or skillet, add Spice Blend 1, cover, and fry for about ½ minute, till mustards seeds pop.
When seeds stop popping, add garlic and ginger and sauté for about ½ to 1 minute; then add shallots or onions and chilies and sauté another 1 to 2 minutes.
Add Spice Blend 2 and remaining oil and stir for about ½ minute.
Add lamb or mutton and stir for about 1 minute, coating well with spice paste. Add tomato, cover and let cook for about 4 to 5 minutes. Uncover and cook, stirring constantly, till lamb is done and sauce gets dry and aromatic, about 15 to 20 minutes.
In a separate skillet, add 1 tablespoon oil and when oil is hot, add curry leaves and fry till crispy, about ½ minute. Remove from heat.
Add lime or lemon juice and salt to the lamb mixture and stir another 1 minute. Add the curry leaves in oil and stir another 1 minute.
Remove cinnamon stick and star anise before serving.
Ingredients
- 2 to 3 tablespoons cooking oil
- 1 tablespoon chopped or coarsely crushed garlic cloves
- 1 heaping teaspoon chopped or coarsely crushed fresh ginger
- ½ cup sliced or chopped shallots or onions
- 2 dried whole red chilies
- 1 fresh green chile (jalapeno, Serrano, Thai, or cayenne), sliced
- 1 pound lamb or mutton, cut into 1 to 1½-inch by ¼ to 1/2-inch pieces
- 1/4 cup (1½ ounces) sliced tomatoes
- ½ teaspoon freshly squeezed or bottled lime or lemon juice
- ½ teaspoon salt
- Optional: 4 or 5 fresh curry leaves
Spice Blend 1:
- 4 or 5 fresh curry leaves
- 2 cardamom pods
- 2 cloves
- 1 star anise
- 1-inch cinnamon stick
- ¼ teaspoon coriander seeds
- ¼ teaspoon cumin seeds
- ¼ teaspoon fennel seeds
- ⅛ teaspoon black or dark brown mustard seeds
Spice Blend 2:
- 1½ teaspoons ground coriander
- 1½ teaspoons ground cumin
- 1½ teaspoons ground fennel seeds
- ½ teaspoon ground cardamom
- ¼ teaspoon turmeric powder
- ⅛ to ½ teaspoon chile powder (depending on heat desired)
Featured Appetizer
Kangkung Belacan (Spicy Water Spinach) by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)
Eat your greens the Malaysian way!
Featured Sauce
Sesame Bentara Sweet Chili Sauce by Hasni Ghazali, Bentara Restaurant, New Haven, CT
Serve with Malaysian Popia Udang (Shrimp Spring Rolls).