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TULANG MERAH

You'll find this delicious braised mutton bones dish at Indian Muslim stalls. Its distinctive red hue is a result of spices and a touch of natural red food pigment.
Prep Time1 hour
Cook Time2 hours 20 minutes
Course: Main Course
Cuisine: Indian Muslim
Keyword: braise, mutton
Servings: 4

Equipment

  • Large pot

Ingredients

MUTTON BLANCH INGREDIENTS:

  • 8 mutton bones with marrow inside
  • 3 star anise
  • 4 cloves
  • 1 knob ginger crushed
  • 1 cinnamon stick
  • 2 cups water

SPICE BLEND INGREDIENTS:

  • 2 onions quartered
  • 8 dried chilli softened in warm water
  • 1 knob ginger sliced
  • 3 cloves garlic sliced
  • 3 shallots sliced

BRAISING INGREDIENTS:

  • 8 blanched mutton bones
  • 2 tbsp tomato puree
  • 1 tbsp tomato ketchup
  • 1 potato boiled and mashed
  • 2 tbsp meat curry powder
  • 4 tomatoes quartered
  • 1 stick cinnamon
  • 2 onions quartered
  • 4 cardamom pods
  • 2 star anise
  • 3 cloves
  • 2 tbsp light soy sauce
  • Salt to taste
  • 2 tsp sugar
  • ½ tsp natural red colouring optional
  • ¼ cup oil for frying
  • 1½ cups water

GARNISH:

  • ½ cup finely sliced raw cabbage

Instructions

BLANCH THE MUTTON:

  • In a pot place the MUTTON BLANCH INGREDIENTS and bring to boil. Reduce heat and blanch for 3 minutes.
  • Remove the mutton and set aside. Discard the ginger, cinnamon stick, cloves and star anise.

MAKE THE SPICE BLEND:

  • Place the ingredients in a blender with a little water and blend until you get a rough paste.

BRAISE THE MUTTON:

  • In a large wok or pot over medium heat, heat the oil and fry  cinnamon stick, star anise, cardamom and cloves together until fragrant. Add the SPICE BLEND together with the onions and beef curry powder, tomato puree and ketchup and fry all gently for about 10 minutes. Add a little water if necessary. 
  • Put in tomatoes, mashed potato and the blanched mutton bones and mix all well together, frying gently. Add 1 1/2 cups water, soy sauce, sugar and salt. 
  • Cover the pot and gently cook for about 2 hours. Remove cover and simmer for another 10 minutes. Add the red colouring if using. Adjust seasoning. 
  • Remove cover and simmer for another 10 minutes. Add the red colouring if using. Adjust seasoning. 

SERVE:

  • Dish out to serving plate and garnish with cabbage. Serve with sliced baguette.