Sri Lankan Mutton Curry
Mutton Curry from Sri Lanka is infused with pandan, the vanilla like tasting green herb from South/Southeast Asia.
Servings: 8
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
Calories: 218.72kcal | Carbohydrates: 8.82g | Protein: 11.04g | Fat: 15.92g | Saturated Fat: 7.43g | Sodium: 513.72mg | Fiber: 2.25g | Sugar: 3.07g
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