Ingredients

300g vegetarian mutton
100g potatoes
60ml thick coconut milk
250ml water
50ml evaporated milk
4-5 tbsp oil

Ground spice ingredients (A)
4 red chillies, seeded
5 dried chillies, seeded
2cm piece fresh turmeric
4cm ginger
30g galangal
4 candlenuts
1 tsp vegetarian belacan
1 tbsp coriander powder
2 tbsp curry powder

Spice ingredients (B)
3 cardamoms, smashed and use the seeds only
3cm cinnamon stick
1 star anise
2 sprigs curry leaves

Seasonings
½-1 tsp salt or to taste
¾-1 tsp sugar or to taste

Methods:

Boil potatoes in salted water until done. Drain and peel the skin then cut into cubes.

Heat oil in a pot and fry ingredients (B) until fragrant. Add ground spice ingredients (A) and continue to fry until oil separates.

Pour in thick coconut milk and add vegetarian mutton. Stir well. Add water and bring to a simmering boil over a gentle low heat.

Once it comes to a boil, add the potatoes and evaporated milk. Stir in seasoning to taste, then dish out to serve.

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