In
an Indian household, a meal without a mutton dish feels incomplete. Let's avoid
the health debate; it tends to spark lengthy discussions or heated arguments.
Mutton is a must for us at least twice a month, especially for my Indian
husband, who avoids chicken and pork. So, I've cooked various mutton dishes,
mostly in spicy gravy or masala. That's what Indian taste buds crave. And
during social gatherings, spicy mutton is a hit across all races.
There are various ways to prepare spicy or masala mutton, from making the spice paste from scratch. But for this Malaysian version, Kari Kambing Malaysia (Malaysian Mutton Curry), we'll use store-bought spice powders, embracing the convenience of ready-made options in our fast-paced lives, where cooking time is limited. I usually stock up on spice powders, storing them in the fridge to prevent molding and mustiness.