1.5kg leg mutton (small cubes)
2.5cm ginger, ground to paste
4 cloves garlic, ground to paste
1 tbsp ghee
1 stick of cinnamon
1 green chilli
18 shallots, sliced
8 black cardamons, remove pods
2 potatoes, cut to wedges
1.5 cups thick coconut milk
5 cups thin coconut milk
1/2 tsp salt
2 tsp salts (marinate)
35g meat curry powder
Marinate mutton with ginger, 2 tsp salt and garlic for 1/2 hour.
Heat wok with ghee and fry cinnamon and cloves till fragrant.
Add shallots, green chilli and cardamon seeds, then potatoes till fragrant.
Add mutton and stir fry for 2 mins. Cover and allow mutton to cook till the juice evaporates. Turn occassionally.
Pour in thin coconut milk and cook covered for a further 15 mins over medium heat.
Add thick coconut milk and bring to a boil. Stir in salt and curry powder. Cook for a further 20 mins or more till mutton is tender.
(note: I find this dish taste even better overnight)