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Sri Lankan Mutton Curry

5 from 2 votes
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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 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

Instructions
 

  • 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.