BEGIN TYPING YOUR SEARCH ABOVE AND PRESS RETURN TO SEARCH. PRESS ESC TO CANCEL

Sri Lankan Mutton Curry

20160707_213459-01

This was the third new recipe of the long weekend; went for a Sri Lankan one, apart from the Nepali & Rangoon ones I tried. And this was a winner as well. Perfectly spiced with a superb blend of all the wonderful spices and delectable mellow with the addition of Coconut Cream. After all the Bhunno, the end result was a mighty delicious one. I would definitely be trying this again. Our son also loved it and enjoyed the gravy with rice. Do give this delicious recipe a try!

This was the recipe I used – Simple Mutton Gravy

Ingredients:

Mutton (Boneless): 500 g
Onion: 3, medium, thinly sliced
Cumin seeds: 1/2 tsp
Fennel Seeds: 1/2 tsp
Cinnamon Stick: 1 small piece
Cardamom pods: 2
Curry Leaves: 1 Sprig
Turmeric Powder: 1 tsp
Green Chili: 2, thinly sliced
Coconut Cream (Thick): 4 TBS
Oil: 2 tbsp
Fresh coriander leaves: 1/2 bunch, finely chopped
Salt: As per taste
Water: 1 cup

Spices to ground:

Dry Red Chili: 4
Coriander Seeds: 1 tbsp
Cinnamon Stick: 1 small piece
Fennel Seeds: 1 tsp
Cumin Seeds: 1 tsp

Method:

1. Marinade the mutton pieces with turmeric powder along & 1/2 tsp of salt. Set aside for 1 hour.

2. Dry roast the “spices to ground” for about 2 minutes. Ensure that you do not burn the spices. Leave to cool for a while and then grind to a fine powder.

3. Heat the oil in a Kadhai and add fennel seeds, cumin seeds, cinnamon stick, cardamom pod and curry leaves. Add onion and green chili, Bhunno till Onions gets a nice golden brown colour.

4. Add the marinated mutton and bhunno for 10 minutes on high flame till the water dries out and the mutton is well-browned on all sides.

5. Add the ground masala plus salt and bhunno for a further 15 minutes.

20160707_201356-01

6. Add the water to cover the mutton and cook on very low flame (covered) for 15-20 minutes.

7. Add the coconut cream and let it simmer for 4-5 minutes for the flavours to blend in well.

8. Adjust the seasoning and mix the coriander leaves before serving.

9. Enjoy with plain rice or tawa rotis.

10. Thank me Later.

20160707_213521-01

So till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Inquilab Zindabad…

Hasta la Victoria Siempre…

Jai BoP!

1 Comments

  1. Sure i will try this yummy dish. I am regular reader of your food blog. I like to experiment with food all the time.

Leaving without a comment? now that's cruel!