||Heat oil, stir-fry shallots, garlic and ginger till fragrant. Add in cumin, fennel and coriander powder continue to fry till aromatic.
||Add in mutton and fry till well. Pour in water and bring to boil.
||Add in cinnamon stick, star anise, cloves, cardamoms and pandan leaves. Add in MAGGI HCS Less Salt Chicken Stock Cube and cook till mutton tender.
||Stir in the plain flour mixture and boil till the gravy become thicken. Scatter the chopped Chinese celery and fried shallots to garnish.
||Serve hot with steamed rice or French loaf.