Sri Lankan Style Mutton Curry
Authentic Sri Lankan Mutton Curry is a delicious dish when cooked with the right spices. Just like any other Sri Lankan dish this is a classic from Granny's kitchen. Today we are bringing an authentic recipe from one of our very own clients.
This recipe is kindly provided by Mrs Dawn Juliet Santhiapillai and cooked with all products bought at Ceylon Supermart.
Preparation Time: 30 minutes
Serves: 10 - 12
2kg Mutton shoulder with bone, cut to medium pieces, Cloves, Garlic, Ginger, Cooking Oil, Large Onions,Curry Leaves, Pandan Leaves (Rampe), Lemongrass, Fennel Seeds, Cardamom, Cinnamon Sticks, Tomatoes, Roasted Chilli Powder, Coriander Powder, Saffron Powder, Coconut Milk (or Water), Salt, Lime Juice, Pepper Powder, Coriander Leaves
- Wash the meat and leave it to drain the water
- Cut two big onions into small pieces
- 7 - 10 cloves of garlic and a big piece of ginger crush and leave it to a side
- Cut about three tomatoes into small pieces
- Leave a big saucepan on the fire
- Add oil and when it is hot add onion, garlic, ginger, curry leaves, rampe, lemon grass, some fennel seed, few cardamoms, few cloves and some cinnamon
- Once it’s fried add the meet and let it cook slowly
- Then add the tomatoes, two or more tablespoon roasted chilli powder, one tablespoon coriander powder and little saffron powder
- Now stir well and leave to cook for about ten minutes
- Add two to three cups of water or milk whatever you prefer and cook in very low heat for about three hours
- Add salt, lime and pepper to taste
- Add more curry leaves and coriander leaves at the end.
You can also cook this in a slow cooker if you prefer.