It was a bit too cold to cook outside when I made this pot, so I used a specially designed gas cooker in the kitchen. The advantage of cooking indoors is the wonderful aromas that waft through the house.
The meat used: the mutton on the right, but after I trimmed the fat off, there seemed to be a bit too little meat as my guests usually have large appetites; I couldn't get more mutton, so I added some lamb "cutlets".
Now, add one mug of red wine and one mug of water slowly by dribbling it down the sides of the pot. Add the spices:
2 tsp curry powder
½ tsp dried coriander
½ tsp dried ginger
1 tsp dried pimento
10-15 coriander seeds
4 bay leaves
Allow the mixture to start bubbling, without stirring.