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- 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.