Sri Lanka Elu Mus (mutton Curry) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
---------> source <---------,
"A taste of Sri Lanka",
By Indra Jayasekera,
ELU MUS (MUTTON CURRY
900 gram: Mutton,
50 milliliter: Vinegar,
1: Onion,
3: Garlic cloves,
4 slice: Ginger,
50 milliliter: Oil,
1/2 tsp: Chile powder,
2 tsp: Paprika,
1/2 tsp: Turmeric,
1/4 tsp: Pepper, black
3 tsp: Coriander,
1 tsp: Cumin,
1/4 tsp: Fenugreek,
Curry leaf sprigs,
500 milliliter: Coconut milk,
1/4 tsp: Curry powder,
1 tsp: Salt,
Directions:
===========================> 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
chile 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.
ISBN #962 224 010 0
Source from luhu.jp
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
chile 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.
ISBN #962 224 010 0
Source from luhu.jp