To make this delicious mutton curry you must opt for good quality meat, bought from a reliable butcher, which has its own juicy flavours stored in it. When cooking, by adding a bit of love and devotion, the outcome will be simply glorious!
This is the typical Sri Lankan way of cooking mutton, using the aromatic Sri Lankan roasted curry powder. If you do not have it with you it is super easy to make it at home. I have given the recipe link below:
What you need to make it:
|Good quality mutton from shoulder -medium size||300 g|
|Onion and green chili – slit in the middle||1 each|
|Ginger and garlic – freshly grated||2 tbsp|
|Roasted curry powder||2 tbsp|
|Chili powder||1 tbsp|
|Salt||1 tsp or more to taste|
|Pepper powder||1 tsp|
|Maggi coconut milk powder or thick fresh coconut milk||1 tbsp|
|Whole spices- a Cinnamon quill , a few cardamoms, 3 cloves|
Let’s make it:
- Marinate the mutton pieces with : Roasted curry powder; chili powder;grated ginger and garlic; vinegar;salt and pepper powder
- Cover and keep aside for at least 2hrs or preferably over night
- Fry the onion until golden and add some freshly grated ginger and garlic. Brown them.
- Toss some crushed curry leaves, a few cloves, a cinnamon stick, 3,4 cardamoms and fry.
- Add the green chili.
- Now add the marinated mutton pieces and stir fry them for 5 – 10 mins under medium heat until all the pieces turn light brown and the pan gets a bit dry.
- Cover with the lid, lower the flame to the minimum and leave for 10-15 mins. This will allow all the natural juices of mutton pieces to ooze out. Open after 10 mins and see if the process has been done. If not, cover for another 5 mins. Scrape the juices and mix thoroughly until all come together. Check the taste. Add more salt or pepper if needed.
- Now pour warm water a little above the mutton pieces
- Cover and cook under a low flame, about 1/2 hr while stringing from time to time
- Cook until the mutton pieces are tender
- Add 1 tbsp of Maggi coconut milk which will enhance the flavours in a great deal
- Toss some fresh curry leaves on top, switch the flame off, cover and let the pan rest for at least 1/2 hr
- Serve with a dome of hot rice, bread or rotis