Serves:
4 to 6

Preparation Time:
30 minutes

Cooking Time:
1½ to 2½ hours depending on the cut of the meat

1. Wash mutton and keep aside. Peel potatoes and cut into large wedges.
2. Slice onions, and slice half of the garlic. Pound the remaining garlic with the ginger. Marinate the meat with the pounded mixture and add half of the meat curry powder and the salt. Marinate for 2 to 3 hours.
3. Mix the remaining curry powder with about 4 tablespoons of water.
4. Wash the cinnamon, cloves and cardamom. Heat a wok and add the oil and when it is hot, add the sliced onions and garlic and the cinnamon, cloves and cardamom and stir fry for 4 to 5 minutes till the mixture is fragrant and the onions limp and lightly golden.
5. Add the curry paste, stir fry for 2 minutes, then add the meat and marinade and stir fry for 4 to 5 minutes till the meat changes colour.
6. Add the water and simmer on low heat for about 1 to 2 hours till the meat is semi-tender. Add the potatoes, and simmer for about 25 minutes till the potatoes are cooked. Taste and add more salt if needed.

500g
frozen mutton cubes, defrosted in the fridge for 8 hours

600g
potatoes

300g
onions, peeled

10 cloves
garlic, peeled

30g
ginger, peeled

5 tbsp
meat curry powder

½ tsp
salt

3 cm
cinnamon stick

5
cloves

2
cardamom pods

2 cups
water

4 tbsp
vegetable oil