Sri Lankan Mutton Curry

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4.50 from 6 votes

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Mutton Curry from Sri Lanka is infused with pandan, the vanilla like tasting green herb from South/Southeast Asia.

Prep Time45

Cook Time20

Total Time1 5

Course: Entree, Mutton

Cuisine: Sri Lankan

Servings:

Calories: 218.72kcal

Ingredients

Boiling Ingredients:
1 lb. mutton
2 ½ cups water
2 bay leaves
2 tablespoons ginger garlic paste
6 black peppercorns
2 green cardamom pods
2 cloves
1 cinnamon stick
½ teaspoon salt
Curry Ingredients:
2 tablespoons ghee
2 bay leaves
2 green cardamom pods
2 cloves
1 cinnamon stick
¼ teaspoon cumin seeds
1/8 teaspoon fennel seed
2 chopped onions
2 finely chopped green chiles
2 tablespoons ginger garlic paste
2 chopped tomatoes
2 pandan leaves. cut into thirds
½ teaspoon kasuri methi dried fenugreek
1 ½ teaspoon red chile powder cayenne pepper
2 teaspoons ground coriander
½ teaspoon ground turmeric
3 tablespoons yogurt
salt to taste
3 tablespoons finely chopped cilantro

Instructions

Combine mutton, water, bay leaves, ginger garlic paste, pepperconrms, cardamom , cloves, cinnamon and salt in a large pot.
Bring to a boil and simmer on medium heat for 45 minutes, adding additional water if necessary. Remove meat from pot with all of the liquid. Strain and reserve the broth..
Heat ghee in pot.
Add bay leaves, cardamom, cloves, cinnamon, cumin seed, fennel seed. Toast for 1 minute until they become fragrant.
Add onion and green chiles. Saute until softened. Add ginger garlic paste and tomatoes. Cook until tomatoes become soft and mushy, about 5 minutes.
Add pandan leaves, kasuri methi, chile powder, coriander, and turmeric. Stir to combine.
Return meat to pot with yogurt and reserved broth, adding additional water if necessary to equal 1 cup.
Simmer for 10 minutes.
Add salt and chilantro.

Nutrition

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