Sri Lankan Mutton Curry - Sri Lankan Style
Summary
- This video demonstrates how to prepare a rich and spicy Sri Lankan Mutton Curry. The recipe involves marinating mutton with a homemade spice blend, then cooking it with aromatic spices, fresh vegetables, and a hint of tamarind for a flavorful and tender dish. Perfect for a hearty meal with rice.
All Ingredients - Main Ingredients
- Mutton 1 kg
- Red Onion 1 large
- Tomato 1 large
- Green Chilies 6-8
- Ginger 1 inch piece
- Garlic 6-8 cloves
- Pandan Leaves 2-3 pieces
- Curry Leaves 1 sprig
- Tamarind Paste 1 tbsp
- Warm Water 1-2 cups
All Ingredients - Marinade Powder
- Curry Powder 2 tbsp
- Chili Powder 2 tbsp
- Salt to taste
All Ingredients - For Tempering
- Cooking Oil 3-4 tbsp
- Mustard Seeds 1 tsp
- Cardamom Pods 4-5
- Cloves 4-5
- Fenugreek Seeds 2 tsp
- Sri Lankan Cinnamon Sticks 2-3 small pieces
- Curry Powder 5 tbsp
- Chili Powder 5 tbsp
Tools You'll Need
- Pan
- Wok
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Tamarind paste?
- 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
- Pomegranate molasses (1:1)
Step-by-Step Instructions
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 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 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 .
Step 6: Add Mutton and Cook
After , remove the lid and stir the mixture. Add salt to taste and 1 tablespoon of tamarind paste. Mix well. Add the 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 over medium-low heat for about , or until the mutton is tender. Stir occasionally to prevent sticking and ensure even cooking. If the meat is still hard after , add a little more warm water and continue cooking for another , 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.
Pro Tips
• Serve hot with white rice for a complete meal.
• Adjust chili powder quantity based on your spice preference.
Variations
• For a thicker gravy, cook uncovered for a few extra minutes at the end.
• Add coconut milk for a creamier curry.
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