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Mutton curry

Mutton curry

Mutton curry.

 

Cooked with everyday Sri Lankan spices, this Mutton curry has a thick gravy bringing about extra depth and color, the Mutton is cooked until tender and flavored perfectly.

 

It’s best enjoyed while hot, served on special occasions and family festivities.

 

Scroll down should you wish to avoid thoughts and life in general of Mama to the terrible four or you can read on.

 

Hello, how are you?

I hope you’re having a wonderful day or night and let me be the first to wish you a happy weekend. take time to enjoy as it tends to end fast.

 

Today, using this minuscule space, I’m dishing out thank you’s.

 

It’s not every day this mama finds someone who’s interested in what she writes.

 

Food bloggers like me are always trying to catch your attention with our food and penchant to go on about it, the time is just right to acknowledge and send out a post of gratitude.

 

(Warning,”thank you”, will be the predominant word and used generously)

Here we go then,

Thank you for making it possible for me to share recipes, random thoughts from my home to yours.

 

Thank you for the opportunity to work on my own aspirations while keeping an eye on the family.

 

Thank you for sharing the love through different social media platforms.

 

Most importantly, thank you for your TIME as none of the above would be possible if it was not for you dropping by(it would be just my mom, sister and probably the terrible four with a bit of bribery).

 

A few months back, cooking was taking a toll on my enthusiasm to come up with meals the family would appreciate, there were days when it was a mindless task to get through.

 

Creating a food blog and incorporating a bit of writing and a new-found love of photography(creativity can do wonders)I’ve got the cooking groove back and enjoy the mad dash about the kitchen, relearning the basics, exploring food cultures, all within the four walls of my home, it will do for now. So thank you.

 

A big thank you also goes to the food blogging community and food groups within the Facebook community, there are so many great cooks out there who share their knowledge selflessly, we may come from different cultures and background but food, is a universal language.

 

And to the writers on the WordPress community with their imagination and ability to write stories that enrich the mind, giving a different perspective of the world and keeping me entertained, I thank you for helping me learn the art of writing(stringing out words together is getting easier every day).

 

 

Recipe time

Before you begin, please make sure to read the complete recipe at least once.

Mutton is not something I cook every day, making it festive worthy might need a few spices to give it a rich aroma and flavor. For this recipe, I’m using everyday spices that are already there.

 

The only exception is Tomato paste which adds a deep color and flavor to bring in variation(mostly for the color though).

 

A note to the seasoned cook, if you do find me not using a certain type of spice like Cloves or other types of additional spices, it’s due to personal preference and my need to keep it simple and child-friendly as much as possible.

 

If you have a pressure cooker, please use it, I’ve been told using it cuts the cooking time by half.

 

If you’re looking for the meat falling off the bones tender, the cooking time will be a bit longer on the stove so start early on this dish.

Always make sure to check that the right amount of salt and the flavors balanced.

 

What you will need

700kg Mutton (washed thoroughly, cleaned and cut with the fat removed)

Oil to cook

2-3 large onions sliced

1 large Tomato chopped(because I’m using the paste)

2-3 Green chillies

2 tablespoons of Garlic and Ginger Paste

5-6 Curry leaves

4-5 Cardamom pods, slightly bruised

A long piece of Pandan leaf(trust me on this)

Cinnamon stick-1-2 inch piece (careful, can overwhelm all other flavors)

1-2 tablespoons of Tomato paste(optional)

1 teaspoon Turmeric Powder

1-2 teaspoon Chilli Powder( if you can handle it)

1-2 tablespoons of Coriander

1/2 teaspoon of Pepper

2 Cups of water

1 Cup Coconut milk

Salt to taste

 

Method

Images not included

In a slightly large pan, pour in the oil, add Onions, Garlic/Ginger paste, Curry leaves, Cardamom pods, Pandan leaf and Cinnamon stick.

 

Cook on medium heat until the distinct aroma of these spices hits you, then add the chopped green chillies,the spices in the order of Turmeric, Coriander, Chilli, Pepper, and Tomato paste, cook for a few minutes until you are left with a dark mixture( keep the heat to a minimum) this would take 5-10 minutes.

 

Include the Mutton into the pan and incorporate it with the mixture. Leave it to cook for a few minutes, mixing occasionally, 10-15 minutes.

 

Pour in the water and let it simmer until the water is reduced. Don’t cook on high heat to hurry the cooking process as it just evaporates the water, leaving the meat still half-cooked.

 

Once the water evaporates, pour the Coconut milk and add the Salt, the reason I add the Salt at this point is because when you add Salt, at the beginning with the spices, the meat becomes very hard without taking in any of the flavors, hence I add it halfway through the cooking process.

 

Closing the lid, cook for at least another 45 minutes to an hour until the meat is tender.

 

If you find you need a bit of gravy-like me, just add 1/2 a cup of water, by this point, there’s already a thick gravy which can absorb the water but still keep its thick consistency.

 

Check Salt to taste.

 

 

 
[mpprecipe-recipe:18]
 

 

 

 

 

 

 

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Joydev

Saturday 25th of August 2018

Great post as usual. Don't you have Mutton Kala Vuna? I need that recipe.

jehan

Sunday 26th of August 2018

Hello Joydev, I haven't posted the recipe yet. Maybe in the near future.

Sally Burke

Friday 27th of January 2017

I think this recipe should be added to my comprehensive Indian catalogue, but am not sure that I can buy Pandan leaves in my locality, will the omission make a great difference to the meal? Have saved it anyway.. Regards Sally

jehan

Monday 30th of January 2017

Hi Sally, the Pandan leaves adds a subtle flavor and fragrance to the Mutton curry but you can definitely do without it. doesn't make a big difference to the recipe. thank you for saving the recipe and hope you try it one of these days.

Abida

Tuesday 27th of October 2015

I love mutton curry, this sounds so delicious and rich and has such a beautiful colour.

jehan

Wednesday 28th of October 2015

it was delicious and thank you for stopping by.

Brian Lageose

Saturday 24th of October 2015

Jehan, very nice piece about how blogging can inspire and re-invigorate us, and how lovely it is to make and nurture friendship in the "digital" world. Thank you for sharing...

jehan

Saturday 24th of October 2015

Just so you know, my thanks goes to you too. ☺

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