Sri Lankan Spicy Mutton Curry

Sri Lankan Spicy Mutton Curry

Mutton is enjoyed by many Sri Lankans as a spicy curry eaten with rice. Typically cooked with a lot of spices, special care needs to be taken to ensure that the meat is tender. This recipe uses premium cuts of mutton with less fat for a more healthier and tastier experience.

Ingredients

  • 500g of lean mutton (preferably boneless)
  • 2 teaspoons of roasted curry powder (recipe found here)
  • 1 teaspoon of raw curry powder (recipe found here)
  • 1 tablespoon of chilli powder
  • 1/4 teaspoon of turmeric powder
  • 1/2 teaspoon of corriender powder
  • 1/2 teaspoon of cumin powder
  • 1/2 teaspoon of cumin seeds
  • 1/2 teaspoon of mustard seeds
  • 1/2 teaspoon of black pepper powder
  • 1 1/2 teaspoons of salt
  • 50ml tamarind juice
  • 1/2 red onion finely chopped
  • 4 cloves of garlic minced
  • 1 inch piece of ginger minced
  • 1 green chilli finely chopped
  • 2 inch piece of lemongrass thinly sliced
  • 10 curry leaves
  • 2 inch piece of pandan bruised
  • 1 inch piece of cinnamon broken
  • 4 cloves
  • 3 pods of cardomom
  • 3 tablespoons of vegetable oil

Method

  1. Marinade the mutton with roasted curry powder, raw curry powder, chilli powder, salt, turmeric, black pepper powder, tamarind juice for about 30 minutes.
  2. Heat the oil in a saucepan and fry the cumin seeds, mustard seed, cinnamon, cardomom and cloves until fragrant.
  3. Add curry leaves, pandan, lemongrass, onions, garlic and ginger. Fry until the onions are soft and translucent.
  4. Add the mutton. Stir-fry for about 3-4 minutes until well mixed.
  5. Add water just enough to cover the meat. Add more water for more gravy as needed.
  6. Cover and cook for about 30 minutes on medium low heat.
  7. Uncover and cook for another 15 minutes until the curry thickens.
  8. Adjust salt according to taste.
  9. Serve with rice, bread, naan or roti.

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