INGREDIENTS :

• 1½-2 lb mutton [goat] or lamb, cut into chunks [preferably bony cuts - shanks, ribs]
• vegetable oil
• 1-2 tsp sugar
• 6-8 cups water
• 2 tomatoes, quartered
• salt and freshly ground black pepper
• 2 stalks scallions, chopped
• 2 stalk Chinese celery, chopped [Substitute: celery, tender stalks only]
• 6-8 shallots, thinly sliced and fried golden brown, for garnishing
• 2 cloves
• 2 inch cinnamon stick, broken up
• 4 cardamoms, smashed
• ½ inch ginger, peeled
• 8 black peppercorns
• 1 mace
• 2 big onions, diced
• 3 bay leaves

      [Items to be ground/blended in red]

FYI : Lamb is from the meat of a sheep that is less than 1 year old. Any sheep older is sold as mutton. However in some Southeast Asian countries like Malaysia, where sheep is not commonly tenured, mutton usually refers to the meat of a goat. It is only in recent years that lamb and 'mutton' [i.e. older sheep] has been available on the market through import from Australia and New Zealand.

In USA, American lamb is prevalent although mutton [i.e. older sheep] is usually found in specialty markets. However, goat meat is slowly gaining ground. It can usually be found in ethnic or specialty butcher shops. -"Pam Rodrigues"