Ping Coombes served up Malaysian Indian Mutton Curry on Sunday Brunch.

The ingredients are: 2 tbsp oil, 4 cardamom pods, slightly crushed, 1 cinnamon stick, about 5cm, 4 cloves, 1 star anise, 4 round shallots, finely sliced, 15g ginger, finely chopped, 2 cloves garlic, finely chopped, 1 sprig fresh curry leaves, 750g mutton, cut into 2 inch cubes, 500ml water, 1 ½ tsp salt, 1 ½ tsp tamarind concentrate and 185ml coconut milk.

For the curry paste: 3 tbsp Malaysian curry powder or you can use Madras curry powder, ½ tsp fennel seeds, toasted and then ground, 3 tbsp water.

The recipe is taken from Ping’s new book titled: Malaysia: Recipes from a Family Kitchen, available from Amazon now.