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.

About Sri Lankan cuisine:

Sri Lankan cuisine is known for its vibrant flavors, aromatic spices, and diverse range of dishes. Rice and curry are staple components of Sri Lankan meals, and the cuisine reflects influences from Indian, Arab, Malay, Portuguese, Dutch, and British culinary traditions. Here are some key elements and popular dishes in Sri Lankan cuisine:

  1. Rice and Curry:
    • Rice is a staple in Sri Lankan meals, and it is often accompanied by a variety of curries. These curries can be made with meat (chicken, mutton, beef), fish, or vegetables.
  2. Sambols:
    • Sambols are condiments made with grated coconut and various spices. The most common is “Pol Sambol,” a fiery coconut relish with chili, onion, and lime.
  3. Hoppers (Appa):
    • Hoppers are bowl-shaped pancakes made from fermented rice flour and coconut milk. They can be served with various accompaniments, such as eggs, sambols, or curries.
  4. String Hoppers (Idiyappam):
    • String hoppers are thin noodles made from rice flour dough, steamed and often served with curries or sambols.
  5. Kottu Roti:
    • Kottu Roti is a popular street food made with chopped roti (flatbread) stir-fried with vegetables, meat, and spices. It’s often accompanied by a side of curry.
  6. Lamprais:
    • Lamprais is a Dutch-influenced dish where rice, meat (usually chicken or mutton), and sambols are wrapped in a banana leaf and baked.
  7. Curries:
    • Sri Lankan curries are rich and flavorful, with a combination of spices such as cinnamon, cardamom, cloves, and cumin. Coconut milk is a common ingredient that adds a creamy texture.
  8. Fish Ambul Thiyal:
    • This is a sour fish curry made with goraka (a souring agent), spices, and coconut milk.
  9. Kiribath:
    • Kiribath, or milk rice, is a festive dish made by cooking rice with coconut milk. It is often served during special occasions and celebrations.
  10. Watalappam:
    • Watalappam is a traditional Sri Lankan dessert made with jaggery, coconut milk, cashew nuts, and spices. It has a custard-like consistency.
  11. Achcharu:
    • Achcharu is a spicy and tangy pickle made with a variety of fruits or vegetables.

Sri Lankan cuisine offers a diverse range of dishes that cater to different tastes, from mild and aromatic to spicy and flavorful. It’s a culinary experience that reflects the country’s rich history and cultural influences

This curry in it’s preparation is similar to how we prepare it in India, but at the same time it is not. It’s rich in spices and is cooked low and slow, developing the flavours. Curry leaves are widely used in Indian cuisine but Pandan leaves are not. Their mild flavour and aroma is unique. Some recipes also call for Lemongrass. For the most part, the meat cooks in it’s own steam, Water is added halfway through the cooking process and Coconut Milk is only added at the end.

Sri Lankan Mutton Curry

5 from 1 vote


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


  • 2 tbsps Coconut Oil
  • 1/2 Onion sliced roughly 150 gms
  • Salt
  • 6 pieces Pandan Rampleaves 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


  • 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.