Elu Mus (mutton Curry) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
900 gram: Mutton,
50 milliliter: Vinegar,
1: Onion,
3 Cloves: garlic,
4 slice: Ginger,
50 milliliter: Oil,
1/2 tsp: Chilli powder,
2 tsp: Paprika,
1/2 tsp: Turmeric,
1/4 tsp: Black pepper,
3 tsp: Coriander,
1 tsp: Cumin,
1/4 tsp: Fenugreek sprig curry leaves,
500 milliliter: Coconut milk,
1/4 tsp: Curry powder,
1 tsp: Salt,
Directions:
Cut the mutton into bite size pieces and place in a bowl. Pour on the
vinegar and leave to marinade for 30 minutes. Chop the onion, then
grind in a pestle and mortar with the garlic and ginger. Heat the oil
and fry the onion, garlic and ginger. Add the chilli powder, paprika
powder, turmeric, black pepper, coriander powder, cumin powder,
fenugreek and curry leaves and stir fry for 3 minutes. Drain and
remove the mutton from the marinade and add to the pan. Fry for 5
minutes, then pour in the coconut milk together with the marinade and
bring to the boil. Cover the pan, reduce the heat and simmer for I
hour, or until mutton is cooked. Just prior to serving sprinkle with
the curry powder and add salt to taste. From "A taste of Sri Lanka"
by Indra Jayasekera, ISBN #962 224 010 0
Source from luhu.jp
vinegar and leave to marinade for 30 minutes. Chop the onion, then
grind in a pestle and mortar with the garlic and ginger. Heat the oil
and fry the onion, garlic and ginger. Add the chilli powder, paprika
powder, turmeric, black pepper, coriander powder, cumin powder,
fenugreek and curry leaves and stir fry for 3 minutes. Drain and
remove the mutton from the marinade and add to the pan. Fry for 5
minutes, then pour in the coconut milk together with the marinade and
bring to the boil. Cover the pan, reduce the heat and simmer for I
hour, or until mutton is cooked. Just prior to serving sprinkle with
the curry powder and add salt to taste. From "A taste of Sri Lanka"
by Indra Jayasekera, ISBN #962 224 010 0
Source from luhu.jp
Tags
Main dish