250g vegetarian mutton (I used veggie land brand)
4 large pink shallots, sliced thinly
3-4 tsp chicken curry powder
1 tsp chili powder
1 tsp turmeric powder
1 sprig curry leaf
1 tsp ghee + 1 tbsp cooking oil
1 star anise (powdered , to add in the final stage of cooking)
To pound coarsely
3 nips garlic
1 tsp cumin seeds
1 tsp fennel seeds
1 stick cinnamon
2 sprigs curry leaves
8 red dried chilies (keep whole)
Cut each mutton pieces into 4 parts or smaller. In a wok, add in ghee and cooking oil,
Fry the cut mutton pieces in low flame until slightly fried. Dish out.
In the same wok, pour in 3 tbsp oil, add in the tempering ingredients, after a few stirs, add in thinly sliced shallots and saute until fragrant. Then add in pounded ingredients and stir fry for 2 mins.
Add in vegetarian mutton, top with all the powders. Stir quickly to combine the powders with the ingredients. Sprinkle some water and add salt to taste. Keep stirring until all the ingredients are well combined.
Finalize by throwing in the curry leaf and star anise powder. Give a few stirs and dish out. Serve as a side dish with rice.