Prepare ingredients:
– Rough chop the red and yellow onions, garlic, ginger, turmeric and galangal (peeled skin)
– Cut the potatoes into cubes
In a blender, blend the chopped galangal, ginger and turmeric with some water to make a paste.
Add in the chopped garlic and onions and continue blending until well combined.
Cut the mutton into small even cubes (so that they all cook evenly).
In a pot, heat up the oil. Add in star anise, cinnamon sticks, fennel seeds, black peppercorn, curry powder and the blended paste. Cook until fragrant.
Then add in the mutton cubes and cook for about 5 minutes.
Pour in the water and allow the mixture to simmer for a few minutes before adding in the potato cubes.
Once the mutton has become tender, switch to high heat to reduce the moisture to become a thick and dry gravy.
Adjust seasoning with salt, pepper and chicken stock.
Serve the mutton curry with prata or naan bread (cooked according to package instructions).
