Vegetarian Mutton Curry

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

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.