This is the typical Sri Lankan way of cooking mutton, using aromatic Sri Lankan roasted curry powder. You can buy this spice powder from Asian grocery shops or make it at home by roasting cloves, cardamoms, chili, and cinnamon sticks and grinding them into a powder that is aromatic, flavourful, and has numerous health benefits.
These succulent pieces of mutton in a thick spicy gravy could be the ultimate comfort food in cold winter months when your body yarns for the warmth of a rich diet. Make sure your buy mutton from a reliable butcher, not the sealed packs from the freezers in supermarkets. The freshly cut meat has lots of flavours intact which contribute a great deal to the overall taste.
What you need to make it:
Ingredients Amounts
- Mutton 300g
- Onions 1large
- Green chillies 2
- Ginger/garlic paste 2tbsp
- Roasted curry p. 2tbsp
- Chilli p. 1tbsp
- Vinegar 2tbsp
- Whole spices - Cloves, Cinnamon quill, Cardamoms
- A little Maggi coconut milk powder or fresh coconut milk
- Salt and pepper powder to taste
Marinate
- 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 overnight
Fry
- 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.
Simmer
- 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 8-10 mins and stir well, wrapping the mutton pieces with the juices.
- Now keep adding boiling water little by little while vigorously mixing and frying the mutton for 10-15mins. This frying determines the taste of the final outcome of this dish
- Scrape the juices and mix thoroughly until all come together. Check the taste. Add more salt or pepper if needed
Cook further
- 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
- Add more water. Cover and cook further
- Cook until the mutton pieces are tender and properly cooked
- Add 1 tbsp of Maggi coconut milk which will enhance the flavours 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
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