Mutton Curry

Mutton Curry

Mutton Curry

Ingredients

• 1½ lb ​​deboned lamb shoulder
• 4 tablespoons vegetable oil
• ½ teaspoon cumin seeds
• ½ teaspoon fenugreek seeds
• ½ teaspoon mustard seeds
• 2 cinnamon sticks
• 3 cardamom pods
• 2 pandanus leaves (rampa)
• 10 leaves curry
• 1 stem lemongrass , thinly sliced
• 2 green hot peppers , split lengthwise and seeded
• 1 onion , finely chopped
• 2 cups boiling water
• 1 cup coconut cream
• ½ tablespoon bathapu thuna paha (spice blend also called Sinhalese curry)
• Juice of ½ lime
• Salt

For the marinade

• 4 cloves garlic , finely chopped
• 1 (2-inch) piece ginger , peeled and finely chopped
• 1 tablespoon bathapu thuna paha (spice blend also called Sinhalese curry)
• 1 tablespoon chili powder
• 1 teaspoon turmeric
• 4 tablespoons red wine vinegar
• 2 teaspoons salt

Instructions

1. Wash the meat in cold water and drain.
2. Place the meat in a large salad bowl, add all the ingredients for the marinade and mix by hand for a few minutes to incorporate all the spices.
3. Marinate for 1 hour at room temperature.
4. In a saucepan, heat the oil on low heat.
5. Add the cumin seeds, fenugreek seeds, mustard seeds, cinnamon, cardamom, cloves, pandanus leaf, curry leaves, lemongrass and onions, and sauté until the onions turn golden.
6. Add the marinated meat and mix well.
7. Cover the meat with water and bring to a boil.
8. Place the lid on the pot and cook over medium heat for about 1 hour, or until the water evaporates and the meat is cooked through and tender.
9. Add the coconut cream, mix well and simmer for 10 to 15 minutes until the sauce gets thick.
10. Remove from heat, sprinkle with bathapu thuna paha (spice blend) and squeeze lime juice over.
11. Stir and add salt to taste.