南印度羊腿咖喱Mutton Varaval

【材料】
羊全腿750克（斩件）、姜茸15克、蒜茸8克、桂皮1公分、丁香花3粒、柚籽2粒、八角1粒、芫荽茸2汤匙、咖哩叶1束、小茴香粉1茶匙、黄姜粉1茶匙、盐1茶匙、清水750-1000毫升

【干香料】
辣椒干5-6 条（切段）、肉类咖哩粉30克、辣椒粉20克、芫荽粉 5克

【配料】
A:食油2-3汤匙、大葱2粒（剁碎）、咖哩叶2束
B:盐适量、大葱1粒（切丁）、番茄2粒（剁碎）、椰浆头125毫升、黑酱油1汤匙

【装饰料】
芫荽1束（剁碎）、咖哩叶1束

【做法】
1.把羊腿和材料A捞匀后放入深锅煮至软，必要时可加水。然后加入干香料，煮至香味溢出。（图1-3）
2.另外起锅热油，把配料A爆香至呈金黄色，然后加入羊肉料中拌匀。（图4-5）
3.加入配料B，煮至滚后熄火。（图7-8）
4.撒上额外芫荽和咖哩叶。
5.配白饭或面包吃。

【Ingredients】
750g mutton (use the whole leg, cut into bite pieces), 15g ginger (ground finely), 8g garlic (ground finely), 1 cinnamon stick, 3 cloves, 2 cardamon pods, 1 star anise, 2 Tbsps chopped coriander leaves, 2 Tbsps mint leaves, 1 sprig curry leaves, 1 tsp fennel powder, 1 tsp turmeric powder, 1 tsp salt, 750ml-1000ml water or more

【Dried spices Ingredients】
5-6 stalks dry chilly (cut into 2cm lengths), 30g meat curry powder, 20g chilli powder, 5g coriander powder

【Sub-Ingredients】
A:2-3 tbsp cooking oil, 2 onions (chopped), 2 sprigs curry leaves
B:1 big onion(cubed), 2 tomatoes (cubes), 125ml thick coconut milk, 1 Tbsp dark soya sauce, salt to taste

【Garnishing】
1 sprig coriander leaves(chopped), 1 sprig curry leaves

【Method】
1.In a claypot /heavy based pot, cook ingredients A until mutton is tender, adding more water if necessary. Add the dried spice ingredients and cook until fragrant. (pic 1-3)
2.Heat oil, sauté sub-ingredients A till onions are brown, and pour into the mutton mixture.(pic 4-5)
3.Add sub ingredients B and cook till mixture comes to a boil, turn off heat.(pic 6-8)
4.Garnish top with extra coriander leaves & curry leaves.
5.Serve with hot steaming rice/ any bread.