Monday, August 9, 2010

Lamb / Mutton Curry

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.



INGREDIENTS:
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

DIRECTIONS:
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)

SERVING:
You can serve this with any kind of rice, bread, roti, or string hoppers and also what you like most.

NOTES:
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.

ENJOY!!!

28 comments:

Chamari you have put on some weight :-) Too much coconut milk I guess. Nice curry, mouthwatering

Really :-(, I thought I have lost some thanks for my little son :-)... Try the recipe, hope you´ll like it. Thanks for the comment.

Cooked it last night. It was great. Thanks again. Used cows milk instead coconut milk and additionally added some mutton bones in to the curry. I think it’s always tastier to add some bones in to your curry :-)

Nice to hear you tried the recipe & also you like it. Yea I totally agree with u, bones gives a nice taste in curries:-), but unfortunately this time we bought boneless meat :-(,
Thanks for the comment.

Hey, I work with the CheapOair travel blog (cheapoair.typepad.com) and we're interested in having you guest blog for us. Please contact me if you're interested. Thanks! Aldo.

Hi Chamari,
Thank u very much for doing a well needed job excellently! Let the world know our unique Sri Lankan taste! I live in Cyprus with my family and find this site really useful to satisfy my cravings for traditional SL food. Your simple and modest way of explaining really make me feel at home. Keep up the good work dear. All the best to you!

@Aldo: Thank you, I´ll contact you :-)

@Sathsara: Thank you very much for the encouragemnt. Really happy you & your family like the recipes. let me know the results of the dishes you tried :-).

Hi Chamari am Sohan living in Dubai I tried the mutton curry exactly how you have explained and it came out beautifully,your doing a great job thanks a lot and keep up the good work................. :)

=="Anonymous said...Chamari you have put on some weight :-) Too much coconut milk I guess...."==


What a rude and obtuse comment!
As for coconut milk, coconut milk is not weight-gaining. People gain weight by eating too much carbohydrates and sugar. Saturated fat from non-vegan sources are indeed bad for you because they clog your arteries, however, saturated fat in vegan food such as coconut milk is processed by the body differently because plant based saturated fat has a different chemical composition than animal saturated fat. Coconut milk, cashews and other such vegan foods of high saturated fat content are not bad for you and they do not clog your arteries. They don't make you put on weight either.

thanks for your recipes and putting sri lanka cooking out there!

just ignore the comments from morons like the anonymous poster, friggin rude

this is the sri lankan politeness of you shining and answering the question respectfully

pupuranna dennawa!

keep up the good work

gregory

For J and Gregory, So both you are upset about my comment on Chamari's weight! You guys really should get a life :-)

btw, it's not been rude or anything, someone might even take it as an complement. and her cooking is always brilliant.

J, interesting facts about coconut milk, I guess there you are right about that it's better than animal fat. but the point is even a 1tbsp of coconut milk contains about 35 calories. So either good fat or bad fat, too much of it is no good if you try to loose some weight :-)

FYI - as a dietitian I thought you might like me to clear the air about coconut milk. If you regularly add this into your curries then unfortunately it does increase the calorie content of the meal. And if your portions are large then yes = weight gain. Adding tomatoes into your curries is a healthier alternative and if your goal is weight loss, then have smaller portions of the meat/chx curries and eat larger portions of the vegetable dishes instead.

RE fats, regardless of type, if you eat a high fat diet it's going to end up somewhere and it's highly likely that there will be wee bit more each time settling in your blood vessels.

So for anyone trying trying to be heart healthy and/or lose weight, eat smaller portions, more vegies and don't forget to exercise for atleast 30 minutes each day, walking counts!

Hi,
Made this curry on the weekend using goat. Fabulous flavours. Very spicy but not so hot it killed the tastes. Loved it.
I will be making this one again.

Tried it once ,I put too much chili .gonna try it again today .I live your videos . Good work

Hi chamari!

I absolutely love your blog. It has been a life saver for me since I never really learned how to cook and I now live by
Myself in Canada. Please keep the recipes coming. You have done a fantastic job with this blog.

Sonali

Hello Chamari :) Just happened to find this blog after a quick Google search for Sri Lankan Lamb Curry, tried your recipe, and loved it!! My husband can't get enough of it! Very tasty and rather spicy, but that's how we like it. Thank you!! :)

lamb /mutton curry video is very useful
Thanks

http://healthy-dietrecipes.blogspot.com/

I try to watch this video 2 times i got fel sleep then i went to bed and ask to my husband to follow the video.

i wanted to ask you - whenever i cook beef or mutton curry with gravy i get this feeling that the smell of beef still remains in the meat and its gravy.. can i know what im doing wrong :(

Hi Chanmari,

Thank you for the great recipe.. my mother-in-law who is a srilankan yet like my mutton curry very much and I only follow your recipes. its great.
I'm not srilankan hihi.. but I have 1 question, how could you get that black color curry? I only could made it 1 time, the rest is dark red only :(

This really is genuinely excellent news. Thank you for sharing it with us!

Do you really mean 250g of Lamb. That is just about 0.5 lb and won't feed a cat. Please confirm or give correct quantity. Thanks.
Jay4

Dear' (Sir/Madem)

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Many thanks to you for your wonderful recipes.....I remember for most part my mother's dishes, but sometimes need a little help so thank you :)

Jayamini,

Good job sis: Hope to try it soon

Hi
Thank you so much for this recipe. I've been trying to cook lamb curry for a long time with little success but I never knew it could be this easy. I tried your recipe few days ago and it was awesome. Finally I can cook Lamb curry too :D Keep up the good work :)

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