750 g boneless mutton (or beef) — cut into 2 cm cubes and wash
200 g (1 large) carrot — cut into 3 cm
pieces and again into quarters
200 g potatoes — cut into quarters if using large potatoes or into halves if using medium potatoes
50 g (20 pieces) French beans — cut into 4 cm lengths
Pound or grind
4 cm piece fresh ginger
4 cloves garlic
3 metric cups water
1 sprig curry leaves — remove stem
2 tbsp meat curry powder    Mix and
50 g (1/2 cup) grated coconut    extract
1/2 metric cup water    I milk
8 tbsp cooking oil    (optional)

Salt to taste
For Frying

1 tsp fennel seeds (jintan manis)
1/2 tsp mustard seeds (biji sawi)
Method
In a bowl combine mutton with ground ingredients, curry powder, curry leaves and salt.
Heat oil and fry fennel and mustard seeds for 2 minutes. Add the marinated mutton and stir fry for 5 minutes until spices are fragrant. Pour in 3 cups water then cover and simmer until mutton is tender. Add the carrots, potatoes and coconut milk and continue boiling until gravy begins to thicken, then put in the french beans. Reduce heat and simmer over low fire until very dry and oil rises to the surface. The meat should also be brown.
Because this is a dry curry, it would be preferable to use a non-stick kwali (if available) so that the spices will not burn easily during the later stages of cooking.

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