Reaching the end of Spring: fruits are growing like mad in the orchard, delightful promise for Summer; other is we're finishing last Summer's potato crops while the newest planted potatoes are still growing. I knew we don't store big and large potatoes anymore, so I have to use the baby ones. The thing is, baby potatoes can't be too appealing to be chips for the children, and I have to think another way. I remember that my mother used to use baby potatoes for curries with either beef or chicken. I really don't want to throw these baby potatoes away or put them back in the ground.
So, here's what I come up with.
Curried Potatoes and Mutton Kebabs
350g baby potatoes,
400g mutton/lamb/beef, cut into cubes,
3 shallots (use 5 small ones),
3 cloves garlic,
2 tsps chili sauce/sambal oelek (3 or more fresh chili if you like them hot),
3 cm ginger root,
1 ½ tsp ground turmeric (1-2cm fresh turmeric),
2 bay leaves,
450ml coconut cream mixed with 200ml water (adjust this amount with how tender your meat),
salt and sugar for correcting the seasoning
Blend in the food processor or blender shallots, garlic, chili, ginger, turmeric until smooth. Heat the coconut cream and water with the spices paste until boiling. Add in meat cubes and baby potatoes. Cook until meat is tender and potatoes cooked. Don't continue cooking when the meat is already tender although there's still liquid in your saucepan. Lift the cooked meat and potatoes, set aside. Meanwhile, heat the broth until thickens and changing colour. Mix in the cooked meat and potatoes. Toss well until all are coated. When they are cool, thread the potatoes and meat with skewers. Grill them until heated through. Serve hot with warm jasmine rice and greens. Makes 12 skewers.