Cut mutton into chunks, rub with salt, pepper, sprinkle with starch and let stay for 10 minutes.

Peel the garlic, cut finely and fry in butter for 2 minutes over a low heat. Add curry seasoning and stew for more 2-3 minutes. Then add prepared mutton, pour in the stock and stew for 30 minutes.

Serve with boiled crumbly rice, decorate with greens.