Ingredients
Select a piece of mutton with or without bones.
Cut and wash mutton into small cubes - leave a few pieces of fat aside
Curry leaves - a handful
Pandan leave - a few sprigs
Lemon grass - a stalk crushed
Cinnamon 4 pieces
Cardamom 4
Cloves 4
Garlic pip 4 - crushed
Ginger a piece - cut fine
Green chillies - 2 chopped fine
Onion large 1 - chopped
Tomatoes 2 - chopped fine
Chilli powder - ¼ tsp ( put more if you want it spicier)
Roasted curry powder - 1 ½ tablespoons
Pepper powder - ¼ tsp
Chilli pieces - ¼ tsp
Salt - 2 tsp
Turmeric - ¼ tsp
Tamarind paste - 1 tsp
Method
Mix all together with the mutton and marinate for about an hour. The longer the better. In a pan put a piece of Mutton fat and little bit of vegetable oil and the mutton fat will put out some more oil. Turn in the mutton mixture and keep stirring for sometime. Then add around 2 cups of cold water and cover and cook on high. After some time when boiling lower the heat to 1 or 3 setting on the cooker and leave till the gravy has simmered. Again increase the heat to full and lower the temperature again. You could keep a bit of gravy or you can dry it out by really simmering it. ( this will be a dry curry)