Directions
Heat 2 tbsp vegetable oil in a large saucepan over medium heat and fry 1 tbsp ginger and garlic powder.
Add red curry paste, sizzle for a few seconds, then pour in 300ml coconut milk.
Bring to a boil and add boneless mutton cut into large cubes with National Crushed Pickle salt & National Turmeric Powder.
Cook for 25 to 30 minutes on low flame or until the mutton is cooked through.
Top with green onion, chilies & lemon wedges.
Serve with coconut rice.