1. Peel the tomatoes and cut them into small pieces.
2. Heat a pot of oil to 180°C and deep-fry the potatoes for 2 minutes. Remove and set aside.
3. In the same pot, add some oil. Stir-fry the lemongrass until fragrant, then add the curry paste and tomatoes. Continue stir-frying until fragrant.
4. Add the Veg. Mutton Chunks, curry leaves, and water. Bring to a boil.
5. Once boiled, add the coconut milk to the curry mixture and stir until well combined.
6. Ready to serve.