Vegetarian mutton curry is one of my favorite pick when I dine in at any vegetarian shop. The "vegetarian mutton" is made of mushroom stem, flour, and soy. I don't take it that frequent, as this frozen product sure contains seasonings and preservatives. In any vegetarian shop, this dish is pretty expensive. To accomplish my so called "cost saving" project at home, I attempted to cook it on last Sunday. I'm glad that it turned out to be so yummy! Thanks to the good quality fresh curry paste that hubby bought from a reliable fresh spice stall.
Vegetarian Mutton Curry
Serves 3 to 4
250gm vegetarian mutton
fresh mutton curry paste ( I bought it at MYR1.20 from a reliable stall in wet market)
3 springs of fresh curry leaves
50ml evaporated milk
4 tbsp cooking oil
light soy sauce to taste
1. Heat oil in the wok. Sauté curry paste curry leaves till fragrant and oil separated.
2. Add vegetarian mutton and stir fry. Pour in water and bring to a boil.
3. Add evaporated milk and light soy sauce to taste.
4. Dish out and serve hot with rice.