A robust, slow-simmered mutton curry in a spiced coconut-gravy base, one of the most ordered lauk at nasi kandar and mamak banana-leaf meals. The default flooded-gravy curry of the Tamil-Muslim nasi kandar shop.
Kari kambing mamak is a robust, slow-simmered mutton (goat) curry of the Tamil-Muslim nasi kandar and banana-leaf tradition. It is one of the most ordered lauk, side dishes, at nasi kandar and mamak banana-leaf meals, and is a default flooded-gravy (kuah banjir) curry at Tamil-Muslim nasi kandar shops. The heavy hand of whole spices and a rempah of shallots, garlic, ginger and chili reflects mamak kitchens, and it is served with rice to soak up the gravy.
A deep, robust, slightly oily curry with tender mutton falling off the bone, the gravy thick with ground spices and coconut, a slow warmth from the chili. Eaten with rice, it is bold, savoury and the gravy is the best part.
The rempah of shallots, garlic, ginger and dried chili is fried in oil until the oil splits, then the whole spices (cinnamon, cloves, star anise, cardamom) are tempered in. Ground coriander, fennel and cumin are added, then the mutton is browned and coated. Coconut milk and water form the gravy, and the curry is simmered covered until the mutton is tender and the gravy thick. The long, covered braise is what tenderises the mutton and concentrates the gravy.
Variations
A richer version adds more coconut milk. Some cooks add potatoes in the last 30 minutes.
On the Palate
Where Kari Kambing Mamak sits in the Malaysian flavor cloud
Ingredients
Serves 6
How it's made
6 steps · 30 min
- 16 min
Blend 6 shallots, 6 cloves garlic, 2cm ginger and 6 dried chillies to a paste.
- 210 min
Heat 4 tbsp oil; fry the paste 8 minutes until the oil splits; add 1 cinnamon stick, 4 cloves, 2 star anise and 4 cardamom pods; fry 2 minutes.
Watch outFry the rempah until the oil splits before the spices go in — that's the signal the paste is cooked out; raw paste makes a harsh gravy.
- 35 min
Add 2 tbsp coriander powder, 1 tbsp fennel powder and 1 tsp cumin powder; fry 1 minute.
- 46 min
Add 800g bone-in mutton and fry 5 minutes until browned; pour in 300ml coconut milk and 300ml water.
- 530 min
Cover and simmer 90 minutes until the mutton is very tender and the gravy thick.
Watch outKeep it at a low covered braise the full ninety minutes — that slow cook is what tenderises the mutton and thickens the gravy; hurry it and the meat stays tough.
- 64 min
Season with salt, scatter curry leaves, and serve hot with rice.
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