Sri Lankan Mutton Curry - Authentic One Pot Recipe
In this Sri Lankan Mutton Curry, the meat is marinated in Spices, and cooked with Onion, Curry Pandan leaves and more spices. It's slow cooked for a long time, stewing with a little water and its own liquid.The gravy is reduced and finally Coconut Milk is added and allowed to cook off again.The result is this dry, flavorful fragrant Mutton dish.
Ingredients
| Mutton Marination | ||
| 1 kg or 2.2 lbs of Mutton cut into small pieces | ||
| Salt to taste | ||
| 3 tsps Ginger Garlic paste | ||
| 1 tbsp crushed Pepper | ||
| 1.5 tbsps Sri Lankan Curry powder | ||
| 1 tsp Turmeric powder | ||
| 1 tsp Chilli powder | ||
| 2 tbsps Oil | ||
| Curry | ||
| 2 tbsps Coconut Oil | ||
| 1/2 Onion sliced (roughly 150 gms) | ||
| Salt | ||
| 6 pieces Pandan (Ramp)leaves roughly 3 inches long | ||
| 1/2 cup Curry leaves | ||
| 5 Cardamom seeds, crushed | ||
| 1 tsp crushed Fennel seeds | ||
| 1 tsp Garam Masala | ||
| 1 tsp Sugar | ||
| 1/2 cup Water | ||
| 200 m or 1/2 cup Coconut Milk | ||
| Extra Salt & Chilli powder if required |
Directions
Marinate the Mutton with all the marination ingredients for 30 mins to overnight
Heat the Coconut oil and saute the Onion, adding some salt to help it caramelize faster
Add the Pandan leaves, followed by the Curry leaves and saute
Add the crushed Cardamom seeds and saute again
Add the Fennel seed powder & Garam Masala
Now add all the marinated Meat to the pan and spread it out
Add the Sugar and mix.
Cover and cook for 20 mins, checking frequently to prevent burning
After 20 mins, add the Water and cook stirring frequently for another 20 mins
Add the Coconut Milk, and cook for another 10 mins
Add extra Salt & Chilli powder to taste if required
Mix this in and this is ready to serve. This is great served with roti, rice or string hoppers.
Recipe Summary
