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Thursday, 25 December 2014

Sri Lankan Mutton Curry


          This is a traditional hot and spicy Lamb curry cooked in the Sri Lankan style. It is very delicious and full of flavour. Cooked with coconut milk, this dish can be had either with rice or chapattis. It is a very simple and an easy preparation where the mutton can be marinated with all the required spices the previous night to save time,

          



  • 500 gms Mutton on bones
  • 1 1/2 tbsp. ginger-garlic paste
  • salt to taste
  • 2 tsp. red chili powder 
  • 1/2 tsp. turmeric powder
  • 1 tsp. pepper powder
  • 1 tbsp. roasted  coriander powder
  • 1 tsp. roasted cumin powder
  • 1 tsp. garam masala powder
  • 2 tbsp. lime juice
  • 1 tsp. lemon zest
  • 2 onion, chopped
  • 3 tbsp. oil
  • 1/2 tsp. fenugreek seeds
  • 1-2 green chilies, slit
  • 2 sprigs curry leaves
  • 1 cup coconut milk
  • coriander leaves to garnish


          Marinate the mutton with ingredients starting from ginger-garlic paste to lemon zest overnight preferably.

          Heat oil in a pan and temper with the fenugreek seeds. Allow it to splutter and then add the onion, green chilies and the curry leaves. Saute till light brown in colour.

          Now add the marinated mutton and continue to saute on low flame till dry. Add 1 cup water and pressure cook for 20-25 minutes on low flame after the first whistle.

          When cool, open the lid and add the coconut milk. Simmer on med flame for two to three minutes till the gravy thickens a bit. Serve, garnished with coriander leaves.











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