Dry & Spicy Carter's Corned Mutton

Thanks to my sister-in-law, Ananthi, who supplies me with these Carter's corned mutton from Singapore.

Ingredients:

1 tin Carter's (Australian) corned mutton

2 pips garlic, chopped

1 cm ginger, chopped

1 medium size onion, chopped

1 tsp garam masala

1 tsp pepper

1 tsp chili powder

1/2 Knors chicken cube (or salt to taste)

2 stalks curry leaves

3 tbsp lightly toasted grated coconut (dry kerisik)

1 tbsp fried onion

fresh coriander to garnish

Method:

1. Heat a little bit of oil and fry garlic, ginger and onions

2. Add powdered spices and fry lightly

3. Add curry leaves

4. Add corned mutton and break it up in the wok

5. Stir till almost dry

6. Add the toasted coconut and fried onions

7. Continue to fry till dry

8. Switch off the fire and add coriander leaves

9. Leave covered for 10 minutes before serving.

Goes great as a sandwich filling; with rice, vegetable and kurma /

dhall; or with thosai / chapati.