Recipe of Perfect Sri Lankan Mutton Curry

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, sri lankan mutton curry. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Sri Lankan Mutton Curry is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Sri Lankan Mutton Curry is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have sri lankan mutton curry using 18 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Sri Lankan Mutton Curry:

1. Make ready 500 gms Mutton on bones
2. Take 1 1/2 tbsp ginger-garlic paste
3. Prepare to taste salt
4. Get 2 tsp. red chilli powder
5. Get 1/2 tsp. turmeric powder
6. Take 1 tsp. pepper powder
7. Prepare 1 tbsp. roasted coriander powder
8. Make ready 1 tsp. roasted cumin powder
9. Get 1 tsp. garam masala powder
10. Make ready 2 tbsp. lime juice
11. Prepare 1 tsp. lemon zest
12. Take 2 onion, chopped
13. Get 3 tbsp. oil
14. Get 1/2 tsp. fenugreek seeds
15. Take 1-2 green chillies, slit
16. Get 2 sprigs curry leaves
17. Take 1 cup coconut milk
18. Prepare as required coriander leaves to garnish

Steps to make Sri Lankan Mutton Curry:

1. Marinate the mutton with ingredients starting from ginger-garlic paste to lemon zest overnight preferably.
2. Heat oil in a pan and temper with the fenugreek seeds. Allow it to splutter and then add the onion, green chilies and the curry leaves. Saute till light brown in colour.
3. Now add the marinated mutton and continue to saute on low flame till dry. Add 1 cup water and pressure cook for 20-25 minutes on low flame after the first whistle.
4. When cool, open the lid and add the coconut milk. Simmer on med flame for two to three minutes till the gravy thickens a bit. Serve, garnished with coriander leaves.

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