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A Good Malay Curry

2 kg Stewing mutton
10 ml Turmeric
10 ml Curry powder
10 ml Ground coriander
10 ml Ground cumin
50 ml Sunflower seed oil
4 md Onions chopped
5 Cloves garlic crushed
25 ml Green ginger chopped
Few sticks of cinnamon
5 Cardomon seeds
8 Whole cloves
6 Tomatoes skinned and chopped
5 Potatoes quartered
250 ml Frozen peas
Chopped dhunia leaves

Cube the meat and sprinkle with turmeric ,curry powder,coriander,and cumin. Allow to stand for 30 minutes. Heat the oil in a heavy castiron saucepan and brown the onions gently, adding the ginger and garlic.Brown the meat and add the cinnamon,cardamon and cloves. Add the tomatoes and 250ml water and cook the curry very gently for about 60 minutes,until the meat is tender (add more water if necessary).Add the potatoes and peas and cook for another 45 minutes.The potatoes should be cooked but not disintegrating. Add some chopped dhunia - always enhances the flavour of a curry. Serve this curry with a selection of sambals, as well as a sweet chutney and perhaps a lemon pickle. Serves 6-8.

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