Mutton curry is a spicy dish that is prepared usually on the weekends or when guests are coming. This is a very tasty dish, but should be consumed in moderation because of the high cholesterol and fat content in mutton meat.
- Chopped onions (2 medium sized or ~ 6 smaller ones)
- Turmeric powder (to clean and half a tablespoon for curry)
- Garlic (half a bulb, crushed)
- Jaffna Curry powder (2-3 tablespoons)
- Cinnamon stick (half a stick)
- Karambu (2-3 pieces)
- Green chillies (2-3, or to taste)
- Salt (To taste)
- Curry leaves (handful)
- Clean and cut mutton by washing it thoroughly with water a few times and cutting it into cubes.
- Add chopped onions, turmeric powder, salt, Jaffna curry powder, cinnamon sticks and karambu to mutton. Set aside for half an hour to marinate.
- Crush garlic using a mortar and pestle.
- In a pot, heat sesame oil.
- Once the oil is hot, add kadugu, green chillies and onions. The kadugu should pop at this time.
- Add cinnamon sticks, curry leaves and garlic. Mix well. The aromas from the different spices will start to rise.
- Once the chopped onions have browned into a nice soft-golden colour, add mutton pieces. The pan will begin to sizzle when you add the mutton pieces, this is a good sign!
- Cover and boil for 30-40 minutes on medium-low heat. The juices from the meat and bones will start to come out.
- Remove the lid and add Jaffna curry powder and mix this well into the meat.
- Add curry leaves for the aroma, and at this point, you can adjust for salt.
- After 30- 40 minutes, the meat should be cooked through, but if not, let it cook until it is thoroughly cooked through on high heat.
- Remove from heat and serve.
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