A rich, bold, and aromatic masterpiece from Sri Lanka! 🤩✨ Traditional Sri Lankan Mutton Black Curry features tender pieces of mutton (or lamb) slow-cooked in a dark, deeply roasted spice gravy. Infused with dark roasted curry powder (Kalu Thunapaha), black pepper, ginger, garlic, and coconut milk, this curry is intensely savory and pairs amazingly with string hoppers, rice, or roti! 🤤
Why You’ll Love This Recipe: 🌟
- Deep Roasted Flavor: 🥘 Uses authentic Sri Lankan roasted curry powder and black pepper.
- Melt-in-Your-Mouth Tender: 🥩 Slow-cooked so the mutton absorbs all the rich spices.
- Authentic & Spicy: 🌶️ Balanced with tangy goraka, lemongrass, and curry leaves.
- Perfect for Special Meals: 🍚 Ideal for Sunday lunches, celebrations, or dinner parties.
Ingredients You'll Need: 🛒
- Mutton / Lamb: 500g (bone-in, cut into bite-sized pieces) 🥩
- Aromatics: 1 large onion, 5 cloves garlic, 1-inch ginger, curry leaves, rampe, lemongrass 🧄🧅🌿
- Sour Agent: 2 pieces Goraka (soaked & mashed) 🫐
- Spices: 2.5 tbsp Dark Roasted Sri Lankan Curry Powder, 1 tbsp Black Pepper, 1 tbsp Chilli Powder, 1/2 tsp Turmeric 🧂🌶️
- Liquid: 1 cup Water, 1 cup Thick Coconut Milk 🥥🥛
Step-by-Step Instructions: 🇱🇰🥩🥘
1. MARINATE MUTTON 🥩🧂
In a bowl, marinate washed mutton pieces with dark roasted curry powder, black pepper, chilli powder, turmeric, mashed goraka, and salt. Let it rest for 20 minutes.
2. SAUTÉ AROMATICS 🧅🧄
In a clay pot or deep pan, heat oil and sauté sliced onions, garlic, ginger, rampe, lemongrass, and curry leaves until golden brown and fragrant.
3. SLOW SIMMER MEAT 🥩🔥
Add the marinated mutton to the pot and sear for 5 minutes. Add 1 cup of water, cover, and slow-simmer on low heat for 40-45 minutes until the mutton becomes soft and tender.
4. ADD COCONUT MILK & SERVE! 🥥✨
Pour in thick coconut milk. Stir well and simmer uncovered for another 10 minutes until the gravy turns rich, dark, and thick. Serve hot with string hoppers, rice, or paratha! 😋🇱🇰🥩🥘
0 comments :
Post a Comment