First of all I have good news….. I got a new cooker & this is the first video I´m going to make after I got my new cooker :-)
Today I´m going to do a Lamb Curry in Sri Lankan style. There is some confusion about Lamb & Mutton. Asian countries like Sri Lanka, India we call Mutton for Goat’s meat, But most of other countries call “Lamb” for both Goat and Sheep meat. Today I’m using Sheep’s meat. So you can make both meats according to below instructions.
Also I have to tell you this is very spicy, so if you don’t like too much spicy, just reduce the amount of Chili power & Pepper power you are adding. Hope you all like this.
OK Then, here we go….. Good luck with the recipe.
250g Lamb – cut into small chunks
1/2 onion – sliced
4 - 5 garlic cloves – sliced
Small piece of ginger – chopped
1 1/2 teaspoons roasted chili powder
2 teaspoons chili powder
1 ½ teaspoons black pepper powder
1/2 teaspoon Sri Lankan raw curry powder
¼ teaspoon turmeric
4 - 5 green chilies – cut into small pieces
5 - 6 curry leaves
1 x 2.5cm cinnamon stick
4 cardamom pods - split
4 cloves – crushed
½ teaspoon vinegar
4 - 5 tablespoons oil
½ cup coconut milk
1 cup water
2 – 3 tablespoons oil
Salt to taste
In a medium size bowl, mix chili powder, roasted chili powder, black pepper powder, Sri Lankan raw curry powder, turmeric & salt with lamb pieces and keep it aside.
Heat the oil in a large saucepan in medium heat.
When oil is hot add garlic & ginger, fry it for 1- 2 minutes, and then add curry leaves & Also clove, cardamom & cinnamon, mix well.
Then add onions and fry nearly 5 – 6 minutes OR until its get slightly light brown.
Now add green chilies.
And also if you like you can add, little bit of turmeric & ½ teaspoon chili power into the onion mixture just to get a nice colour.
Add the marinated lamb chunks and mix it well with the onion mixture. Fry it for nearly 5 - 6 minutes.(Optional)
If you want, add little bit of oil, especially if you peel off the fat from the meat.
Now add water, stir the curry and keep the curry on medium heat for nearly 15 minutes. When the curry is boiling OR when the water level is ½ way down, you can add coconut milk and keep it on heat for another 15minutes.
Off the heat & taste for salt.
To get an oil layer on the top of the curry, just keep the curry aside for nearly 5- 10 minutes to cool. (Optional)
You can serve this with any kind of rice, bread, roti, or string hoppers and also what you like most.
1. I used vinegar as a Meat tenderizer. If you can’t find vinegar, you can use Gambooge (Goraka) also.
2. If you don’t like the lamb fat, just peel it off, when you cut the meat.
3. When you add onions, add little bit (nearly ¼ teaspoon) salt also.
4. When you are frying garlic, ginger & also Onions, don’t let it burn. Always stir the mixture, so burning chances will be less.
5. If you don’t like to fry the meat, you can add water at that stage.
6. You can add water & coconut milk together if you like. (Sometimes I’m doing that way also)
7. If you don’t like to use coconut milk, of cause you can make this with just water only.
8. If you want thick gravy, just keep the curry on heat for some more time.