Mutton Curry

25 ml vegetable oil
1 onion - diced
2 bird's eye chillies (optional)
1 tablespoon ginger paste (or fresh)
1 green pepper sliced (optional)
3 garlic cloves crushed
1 teaspoon each of Kit 4 Curry Recipe Pack 1, 2, 3 and 4 (add more heat with an extra teaspoon of #4)
2 whole tomatoes - grated
50 g tomato paste
Sugar to taste
500 g mutton
Salt to taste
Handful of fresh coriander
250 ml (1 cup) beef stock
6-8 small potatoes peeled and quartered
200 g (1/2 can) of peas / frozen peas (optional)
250 ml (1 cup) plain yoghurt
  1. Heat oil in medium size pot.
  2. Sauté onions, chilli (optional), ginger, green pepper (optional), and garlic for 5-8 minutes.
  3. Add 1 teaspoon each of Kit 4 Curry Recipe Pack 1, 2, 3 and 4 (add more heat with an extra teaspoon of #4).
  4. Add grated tomatoes, paste, sugar and cook on medium heat for 5 minutes.
  5. Add mutton, and a handful of fresh coriander.
  6. Add beef stock and potatoes (if you decided to add them) then cook for another 20 minutes or until potatoes are soft.
  7. Once tender add peas (optional), plain yoghurt, and cook for 2 minutes.
  8. Garnish with fresh coriander.
  9. Served best with rice, roti, or sambals.
  10. Salt to taste

Sugar balances the sourness of the tomatoes and paste.