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Sri Lankan Mutton Curry

5 from 2 votes
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Ingredients Method

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

Method
 

  1. Marinate the Mutton with all the marination ingredients for 30 mins to overnight
  2. Heat the Coconut oil and saute the Onion, adding some salt to help it caramelize faster
  3. Add the Pandan leaves, followed by the Curry leaves and saute
  4. Add the crushed Cardamom seeds and saute again
  5. Add the Fennel seed powder & Garam Masala
  6. Now add all the marinated Meat to the pan and spread it out
  7. Add the Sugar and mix.
  8. Cover and cook for 20 mins, checking frequently to prevent burning
  9. After 20 mins, add the Water and cook stirring frequently for another 20 mins
  10. Add the Coconut Milk, and cook for another 10 mins
  11. Add extra Salt & Chilli powder to taste if required
  12. Mix this in and this is ready to serve. This is great served with roti, rice or string hoppers.