2 red bird’s eye chillies, finely chopped (optional)
2 tbsp coriander cress
6 curry leaves
½ tsp fenugreek seeds
3 tbsp roughly chopped fresh coriander, plus extra to garnish
5 garlic cloves, finely chopped
2.5cm/1in piece fresh root ginger, grated
½ onion, finely chopped
½ x 400g/14oz tin plum tomatoes
200ml/7fl oz coconut milk
100ml/3½fl oz coconut milk
300²µ/10½´Ç³ú plain flour
3 tbsp mild curry powder
¼ tsp turmeric powder
5 tbsp vegetable oil, or light rapeseed oil
75ml/2½fl oz vegetable oil, plus extra for brushing
salt and freshly ground white pepper
500g/1lb 2oz mutton shoulder, cut into 2.5cm/1in cubes