Season the mutton with 1tbs curry power, 1tbs meat seasoning, 1tsp garam masala, half tsp cumin, pinch of salt and pepper. Leave overnight in the fridge (if you don't have the time try and leave for a few hours)

Chop tomatoes, spring onions, garlic, ginger, scotch bonnet, onions and peppers. Place in a bowl ready for cooking.

Get a large duchy/deep based pot on a medium high heat with the oil. Fry the mutton until it is lightly browned.

Add the chopped vegetables to the pot and fry for a little longer until the veg has browned.

Add hot water to just about cover the top of the mutton. Add the creamed coconut and knob of butter to the pan. Add 1tsp curry powder, 1tsp meat seasoning, 1 tsp garam masala and half tsp cumin. Stir.

Check after roughly half an hour, have a taste and adjust if necessary (eg. add salt)

Stew for 2 and a half hours or until the meat is tender and falling off the bone. (To make gravy thicker you can mix cornflour with a little water to create a paste then add in the last ten minutes)

Add chopped yams 30/40 minutes before the end of cooking. You can also try adding cabbage.