羊肉咖哩 Indian Mutton Curry

材料 ：

A ： 
3大匙油
1kg羊肉，切小方块
100ml浓椰浆
500ml水
1粒番茄
1条青辣椒，切开
1条红辣椒，切开
B（舂烂）：
1粒洋葱，去皮
10粒葱头仔，去皮
5瓣蒜头，去皮
5cm姜
3大匙咖哩粉
2大匙咖哩粉
1小匙芫茜粉
1小匙黄姜粉
1大匙辣椒糊
香料 ：
1小匙大茴香
1小匙小茴香
5粒丁香
7粒小豆蔻
3粒八角
4cm桂皮
3支咖哩叶
3片班兰叶
100ml浓椰浆
100ml鲜优格
调味料 ：
2大匙黄糖
2小匙盐

做法 ：
1. 在镬或汤锅中爆香香料，加入材料B炒香。
2. 加入羊肉块、浓椰浆和水炒匀，加入番茄、青红辣椒煮滚。
3. 加盖，焖1-1 ½ 小时或至羊肉软，加入浓椰浆、优格和调味料煮滚，试味，便可盛起享用。

Indian Mutton Curry
Ingredients :
A :
3 tbsp oil
1kg mutton, cut into chunks
100ml thick coconut milk
500ml water
1 tomato
1 green chilli, sliced thickly
1 red chilli, sliced thickly
B (pounded) :
1 onion, peeled
10 shallots, peeled
5 pips garlic, peeled
5cm ginger
3 tbsp curry powder
2 tbsp chili powder
1 tsp coriander powder
1 tsp turmeric powder
1 tbsp chilli paste
Spices :
1 tsp cumin seeds
1 tsp fennel seeds
5 cloves
7 cardamoms
3 star anise
4cm cinnamon sticks
3 stalks curry leaf
3 pieces pandan leaf
100ml thick coconut milk
100ml fresh yogurt
Seasoning :
2 tbsp brown sugar
2 tsp salt
Method:
1. Heat up oil in a wok or a stock pot, saute spices ingredients until fragrant. Add in the ingredients B to stir-fry until aromatic.
2. Add in mutton, thick coconut milk, water and stir well. Add tomato, green and red chilli and bring to boil.
3. Cover and simmer for 1- 1 ½ hours or until mutton cubes are tender. Add in thick coconut milk, yogurt and seasoning to taste. Serve.