500g Mutton diced
40g Meat curry powder

1 tbsp Chilli powder
1 large Onion
4 cloves Garlic
1/2 tsp Ginger, minced
1/2 tsp Sugar

1 Cinnamon stick (crushed)

3 Star anise

2 Cloves

10 Curry leaves

5 Candle nuts
375 ml Coconut cream
2 large Potatoes cut into chunks
3 tsp Cooking oil
1 tbsp Water (add to curry powder to make a paste)
Pinch of MSG (optional)
Salt to taste



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Combine onion, garlic, candle nuts and ginger and blend together.



Add a small amount of water to the meat curry powder and chilli powder to make a paste.



Heat cooking oil in a saucepan and add the star anise, cloves and cinnamon



Add curry leaves and fry until there is a good fragrant odor coming from the pot.



add the minced onion, garlic, ginger.


Fry until brown and fragrant.

Add curry powder/water mix and fry for a couple of minutes.


Add the mutton and fry until it begins to brown well.


Add coconut cream.

Add 375 ml water.

Add remaining ingredients except potatoes.


Simmer until tender then add potatoes.

Cook until potatoes are just soft enough to eat.



Serve on boiled rice with your choice of vegetable dish. (Try my Brussel sprouts and snow peas with this.)






All the recipes on this disc/website are original and copyright ? 2010 Dorothy P.C. Loader.


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