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The ingredients needed to prepare Thai Panang Mutton Curry:
- You need 500 gms mutton with bones
- Prepare 2-3 tbsp. oil
- You need 1 tbsp. garlic, chopped
- Take 1/2 cup panang paste
- Provide 1/2 cup thick coconut milk
- Prepare 1 cup thin coconut milk
- You need 1/2 cup water (opt)
- Use 5-6 kaffir lime leaves
- Provide 2-3 fresh red chilies (opt)
- Provide to taste salt
- Provide 1 tsp. sugar
- Take 1 tsp. tamarind paste
Instructions to make Thai Panang Mutton Curry:
- Pressure cook the mutton for 20-25 minutes on a low flame after the first whistle. Drain the stock and keep the mutton pieces separately.
- Heat oil in a pan and saute the garlic till it changes colour.
- Add the panang paste. Cover and cook on a medium flame for 2 minutes.
- Add the thick coconut milk and the lime leaves. Continue to simmer for a further 1-2 minutes.
- Then add the drained mutton pieces, salt, sugar, chilies
- And the thin coconut milk. (Add water if you need a thin gravy).
- Mix everything well and simmer till the oil starts to float on the surface.
- When done, add the tamarind paste and give it a stir. Switch off the flame.
- Serve with plain steamed rice.
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