Dry Mutton Curry

• This is a typical Southern Indian curry, with potatoes adding a pleasant soothing flavor and a contrasting texture.

Ingredients:
1 lb(500g) boneless lamb or mutton leg, cubed
5 cups (1 ¼ liters) water
4 tablespoons chili power
1 teaspoon turmeric powder
4 potatoes, peeled and cubed
½ cup (125ml) oil
25 shallots, sliced
½ in (1 cm) ginger, sliced
7 cloves garlic, sliced
2 springs curry leaves
2 teaspoons salt
2 teaspoons sugar

1. Bring the lamb, water, chili and turmeric powder to a boil and simmer for 25 minutes. Add potatoes and continue to cook until they are tender and liquid has reduced by half.
2. In a separate saucepan, heat oil and fry the shallots, ginger and garlic until golden brown. Drain and add to the lamb with the curry leaves and cook until the sauce thickens. Add salt and sugar to taste.