How to Make an Asian-Style Mutton Curry with Tempeh and Coconut Sauce

Mutton Curry


Curry can be a sweet, mild combination of spices or it can pack some serious heat. This recipe falls in the latter category but won’t blow your taste buds out of the water. It includes plenty of ingredients to fill your tongue with flavor and make your mouth water, including coconut milk, soy sauce, ginger, garlic, and green chilies. The key to this recipe is being prepared and cooking everything in steps so that you don’t overcook any of the ingredients as they cook together in the same pot.


Ingredients – Purchasing

The mutton can be found in any supermarket, or you can use lamb. The recipe also requires ground cumin, paprika, red pepper flakes, curry powder, garlic cloves, and ginger. Olive oil is also needed for cooking the meat. You will need coconut milk for the sauce, but almond milk would work too if that’s all you have available. Lastly, pre-cooked rice or a little pasta should be used as well. Brown long grain rice is recommended. If you are looking for a different flavor option, try quinoa instead of rice.

Start by preparing the marinade by adding some salt, black pepper, cumin, paprika, red pepper flakes, and curry powder to one teaspoon of olive oil (one teaspoon equals less than one tablespoon). Rub this into your cut-up pieces of mutton until it is fully coated.


Ingredients – Preparing

Heat the coconut oil in a medium saucepan. Add the chopped onion, red chili pepper, garlic, ginger, and cardamom pods and cook for 3 minutes or until aromatic. Stir in the tomato paste and cook for 1 minute.

Add the mutton or lamb to the saucepan (you can also use chicken). Cook until browned on all sides then add 500ml of water. Cover and simmer for 2 hours. Next, stir in the green beans and okra, cover again and simmer for 15 minutes or until tender.

In a small pan, toast together the coriander seeds, cumin seeds, turmeric powder, and black peppercorns until fragrant. Grind them into a fine powder using a mortar pestle or coffee grinder.

Combine this spice mix with some fresh lime juice in another small pan to make the curry paste.


Cooking Instructions

Mutton 100 grams, diced into cubes.

Tempeh 250 grams, diced into small cubes.

Onion 1 large (about 100 grams), chopped finely.

Cumin Seeds 1/2 teaspoon.

Garlic Cloves 3, minced or crushed.

Turmeric Powder 1 teaspoon.

Fennel Seeds 1 teaspoon. Coriander Powder 2 teaspoons.

Salt 1 teaspoon.

Coconut Milk 400 ml from the can.

Extra Virgin Olive Oil 150 ml from the bottle, used for cooking mutton in a wok or frying pan at medium heat until browned on all sides and then set aside in a bowl for later use as a garnish for curry dish before serving.


Serving Suggestions

This curry is delicious, satisfying, and a little different than the traditional Indian curries you may be used to. You can serve it over brown rice or other whole grains. You can also serve it with flatbreads like roti or naan. Leftovers can be stored in the fridge for up to 3 days or frozen for later use in a variety of dishes. To reheat leftovers, transfer them to a saucepan and add enough water to cover the top of the dish by at least 2 inches. Cover the pot with a lid, bring to a boil over high heat, then reduce heat and simmer until heated through.

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