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Mutton Curry Puff
Makan Tengah Hari • Malaysia
How to Make Mutton Curry Puff (Traditional & Healthy Version)
Mutton Curry Puff, or 'karipap daging kambing', is a beloved snack in Malaysian cuisine, celebrated for its flaky pastry shell and savoury, aromatic filling. This dish is a testament to Malaysia's multicultural heritage, combining Indian spices, Malay cooking techniques, and local ingredients to create a truly unique experience. Traditionally enjoyed as a teatime snack or lunch, mutton curry puffs are often seen at pasar malam (night markets) and during festive gatherings across Malaysia. The filling, bursting with tender mutton, potatoes, onions, and fragrant spices like cumin, coriander, and lemongrass, offers a robust, satisfying taste with every bite. The pastry is typically made with a blend of wheat flour and a touch of santan (coconut milk) for extra richness. This healthier version uses less oil and leans into baking instead of deep-frying, making it a guilt-free treat. Whether you’re a fan of classic Malaysian kuih or just discovering the flavors of this vibrant cuisine, Mutton Curry Puff is a must-try dish that reflects the heart and soul of Malaysia's culinary landscape.
Bahan-bahan(untuk 2 curry puffs per person)
- 1 cup Whole wheat flour (tepung gandum)
- 100g Lean mutton, finely diced (daging kambing)
- 1 medium Potato (diced)
- 1 small Onion (chopped)
- 2 cloves Garlic (minced)
- 1 stalk Fresh lemongrass (bruised and finely sliced)
- 1 tablespoon Curry powder (rempah kari)
- 2 tablespoons Santan (coconut milk)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 tablespoon Cooking oil (can use canola or sunflower)
- 1 Pandan leaf (knotted, optional for aroma) - pilihan
Arahan
- 1
Prepare the pastry by mixing whole wheat flour with half the santan and a pinch of salt. Gradually add water to form a soft dough. Cover and set aside.
5 minutes
Resting the dough helps it become more pliable.
- 2
Heat oil in a non-stick pan. Sauté onions, garlic, and lemongrass until fragrant. Add curry powder and stir for 1 minute.
4 minutes
Cook the spices until aromatic to avoid a raw taste.
- 3
Add diced mutton and potatoes. Stir well to coat with spices. Pour in remaining santan and a splash of water. Season with salt and black pepper.
5 minutes
Cut potatoes small for even cooking.
- 4
Add knotted pandan leaf if using. Cover and cook on low heat until mutton is tender and potatoes are cooked through. Remove pandan leaf and cool filling.
5 minutes
Cooling the filling prevents soggy pastry.
Kenapa hidangan ini sihat
This recipe uses wholesome, minimally processed ingredients and leverages local Malaysian flavors while keeping calories in check. Baking instead of deep-frying slashes unnecessary oil, and the use of lean mutton and whole wheat flour increases protein and fiber content. It’s a balanced snack that satisfies cravings without sacrificing nutrition—perfect for anyone tracking their macros and calories.
This Mutton Curry Puff is high in protein from lean mutton and fiber from whole wheat flour and potatoes. The addition of santan offers healthy fats, while aromatic spices like lemongrass and pandan provide antioxidants. By baking instead of frying, the fat content is reduced, making it a heart-friendly choice. Each serving delivers essential vitamins and minerals such as iron, vitamin B12, and potassium.
Petua
- 💡Tip 1: Use chilled dough for easier handling and a flakier pastry.
- 💡Tip 2: Prepare the filling a day ahead for deeper flavor.
- 💡Tip 3: Seal edges well to prevent filling leaks during baking.
Penyimpanan & hidangan
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C for 5-7 minutes to restore crispiness. Freeze uncooked puffs and bake directly from frozen as needed.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 185.0 kcal |
