Sri Lankan Mutton Curry - Sri Lankan Style

Step 1: Prepare Vegetables

Chop one red onion, one tomato, and 6-8 green chilies (adjust to spice preference). Grind ginger and garlic to make a paste.

Step 2: Prepare Marinade Powder

Heat a small pan over medium heat. Add 2 tablespoons of curry powder and 2 tablespoons of chili powder. Stir continuously for about 2-3 minutes until slightly burnt and fragrant. Add salt to taste and mix well. Remove from heat.

Step 3: Marinate Mutton

Add the prepared marinade powder to the 1 kg of mutton pieces. Mix thoroughly by hand, ensuring all mutton pieces are coated.

Step 4: Temper Spices

Heat a large pan or wok over medium heat. Add 3-4 tablespoons of cooking oil. Once hot, add 1 teaspoon of mustard seeds, 4-5 cardamom pods, 4-5 cloves, 2 teaspoons of fenugreek seeds, and 2-3 small pieces of Sri Lankan cinnamon. Stir for about 1 minute until fragrant.

Step 5: Cook Spices and Aromatics

Add 5 tablespoons of curry powder and 5 tablespoons of chili powder to the pan. Mix well. Then add the ginger garlic paste, curry leaves, and pandan leaves. Stir thoroughly. Add the chopped onions, tomatoes, and green chilies. Mix everything together. Cover the pan with a lid and cook for 5 minutes.

Step 6: Add Mutton and Cook

After 5 minutes, remove the lid and stir the mixture. Add salt to taste and 1 tablespoon of tamarind paste. Mix well. Add the marinated mutton pieces to the pan. Stir to combine with the spice mixture. Add 1-2 cups of warm water, ensuring the mutton is partially submerged. Mix again.

Step 7: Simmer and Tenderize

Cover the pan with a lid and let it simmer over medium-low heat for about 30-40 minutes, or until the mutton is tender. Stir occasionally to prevent sticking and ensure even cooking. If the meat is still hard after 30-40 minutes, add a little more warm water and continue cooking for another 5-10 minutes, covered, until it reaches desired tenderness.

Step 8: Final Check and Serve

Once the mutton is tender and the gravy has thickened to your liking, remove from heat. The Sri Lankan Mutton Curry is now ready to be served. Enjoy with white rice.

• Serve hot with white rice for a complete meal.

• Adjust chili powder quantity based on your spice preference.

• For a thicker gravy, cook uncovered for a few extra minutes at the end.

• Add coconut milk for a creamier curry.