(B) – combined and mixed with a little water to form a paste:
3 tbsp coriander powder
2 tbsp chilli paste
1/2 tbsp ground fennel (jintan manis)
1/4 tsp turmeric powder
1/2 cup thin coconut milk
1 cup water
2 green chillies, seeded and halved
2 tomatoes, halved
1 tsp salt or to taste
1 tsp sugar or to taste
1/2 tsp chicken stock granules
Marinate mutton with (a) for 2 to 3 hours. Put marinated mutton in a saucepot and cook covered over a gentle heat for 10 to 15 minutes. (The juice from the meat will ooze out. Keep stirring to prevent the meat from sticking to the pot.)
Heat oil and saute onions until soft and fragrant. Remove the onions and pour half the oil into the mutton. Retain the remaining oil for use later.
Add water to the mutton and continue to cook until water is reduced to half and the meat is cooked and almost tender.
Heat up the remaining oil and stir-fry (b) until fragrant. Add thin coconut milk, mix well then pour into mutton. Add (d) and the rest of the water in (c). Stir constantly then cover and cook for 1 to 1 1/4 hours or until mutton is tender.
Add yoghurt. Bring to a low simmer for another 10 to 15 minutes. Add seasoning and chopped coriander leaves for the last 5 minutes of cooking time.