Step 1

In a slightly large pan, pour in the oil, add Onions, Garlic/Ginger paste, Curry leaves, Cardamom pods, Pandan leaf and Cinnamon stick.

Step 3

Cook on medium heat until the distinct aroma of these spices hits you, then add the chopped green chillies,the spices in the order of Turmeric, Coriander, Chilli, Pepper, and Tomato paste, cook for a few minutes until you are left with a dark mixture( keep the heat to a minimum) this would take 5-10 minutes.

Step 5

Include the Mutton into the pan and incorporate it with the mixture. Leave it to cook for a few minutes, mixing occasionally, 10-15 minutes.

Step 7

Pour in the water and let it simmer until the water is reduced. Don’t cook on high heat to hurry the cooking process as it just evaporates the water, leaving the meat still half-cooked.

Step 9

Once the water evaporates, pour the Coconut milk and add the Salt, the reason I add the Salt at this point is that when you add Salt, at the beginning with the spices, the meat becomes very hard without taking in any of the flavors, hence I add it halfway through the cooking process.

Step 11

Closing the lid, cook for at least another 45 minutes to an hour until the meat is tender.

Step 13

If you find you need a bit of gravy-like me, just add 1/2 a cup of water, by this point, there’s already a thick gravy that can absorb the water but still keep its thick consistency.

Step 15

Check Salt to taste.