Ingredients
750g (1lb 10 oz) lean mutton, cubed
3½ cups mutton stock, or 4 cups beef stock
½ cup coconut milk
salt and pepper to taste
½ cup chopped coriander (cilantro) leaves

Marinade
1 teaspoon freshly ground black pepper
½ teaspoon sweet paprika or chilli powder
1 tablespoon olive oil
2 tablespoons tomato paste
½ teaspoon salt
½ teaspoon ground turmeric
2 cloves garlic, crushed
1 teaspoon chopped ginger

Tempering Spices
2 tablespoons olive oil
¼ teaspoon fenugreek seeds (optional)
10 cm (4 in) piece of rampe (pandanus leaf)
10 curry leaves, fresh or dried (or 1 bay leaves)
1 onion, chopped
½ cinnamon stick
2 cloves
2 cardamom pods
5 cm (2 in) piece lemongrass (white part only), bruised
½ teaspoon sweet paprika
1 teaspoon Roasted Curry Powder

Method
Combine all marinade ingredients and cover mutton with the mixture; place in the fridge and marinate for at least 1 hour.

Heat oil in a pot on medium heat. Add fenugreek seeds and sauté for 10 seconds. Add the rampe and cook for 30 seconds. Add curry leaves and onion and cook until onion has caramelised - about 2 minutes. Add the rest of the tempering ingredients and cook for 1½ minutes, making sure not to burn the paprika. Add the meat, without burning the curry powders. Toss over heat for a couple of minutes to seal the meat cubes then cover the pan and cook for about 10 minutes.

Add the stock slowly, a cup at a time. Cook for 3-6 minutes, making sure liquid is absorbed before adding another cup of stock. After a couple of ladlefuls of stock have been absorbed and reduced, cover the meat with the remaining stock. Simmer for about 45-50 minutes.

Add coconut milk and more stock at the end if you prefer more gravy. Simmer for 4-5 minutes. Check seasoning and add salt and pepper if required. Sprinkle corriander leaves on top and serve with steamed rice or bread.

Variation:
This curry can also be made using goat meat.