Spicy Mutton Curry - Deliciously flavourful Sri Lankan recipe

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Mutton curry
mutton curry
Mutton curry
juicy, spicy mutton curry

This is the typical Sri Lankan way of cooking mutton, using the 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. (Pls see the recipe given below)

These succulent pieces of mutton in a thick spicy gravy could be the ultimate comfort food in cold winter months, where 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:

Good quality mutton from a shoulder joint-medium size pieces300 g
Onion and green chili – slit in the middle1 each
Ginger and garlic – freshly grated2 tbsp
Roasted curry powder2 tbsp
Chili powder1 tbsp
Vinegar2 tbsp
Salt1 tsp or more to taste
Pepper powder1 tsp
Maggi coconut milk powder or thick fresh coconut milk1 tbsp
Whole spices- a Cinnamon quill, a few cardamoms, 3 cloves 

Let’s make it:

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 over night

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, and 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 in 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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