Name: Indian Mutton Curry
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: Serves 6-8
Cuisine: Singaporean
Ingredients: 3 tablespoons oil; 10 cloves garlic, peeled; 6 cardamom pods, bruised; 4 large onions, peeled and sliced; 5 candlenuts or 20 raw cashew nuts, ground; 4 cinnamon sticks; 5 star anise pods; 1 kg (2 lbs) mutton or lamb, cubed; 5 cm (2 in) fresh ginger, sliced; 9 cups (2¼ litres) water; 10 shallots, peeled; 10 green finger-length chillies, deseeded; 4-6 green finger-length chillies, halved lengthwise and deseeded; 6 small tomatoes, quartered (optional); 6 tablespoons meat curry powder; 1 sprig curry leaves; 3 potatoes, peeled and cubed; 1 cup (250 ml) plain yogurt; 1½ teaspoons salt; 1 tablespoon ground white pepper; 2 tablespoons tamarind pulp mashed with 4 tablespoons warm water, squeezed and strained for juice