1. Heat oil and sauté sliced ingredients until fragrant. Add tomato and curry leaves, stir with low fire.
2. Add lamb pieces and bone, stir and add water gradually. Cover cooking pot until lamb is tender. Stir evenly.
3. Add meat curry powder, stir evenly, add some water and simmer with low fire. Finish off the remaining water. Ensure salt to taste and lamb pieces are tender before serving.

Note: It can be served with rice and bread.

4 tbsp
Sunbeam canola oil

1kg
Amir’s frozen mutton cube

4
tomatoes, quartered

4 tbsp
meat curry powder

2 stalks
curry leaves

500ml
water

Salt to taste

20
shallots, sliced thinly

8
garlic, sliced thinly

4cm
ginger

1 tbsp
cumin