Hoppers with Mutton Curry
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Ingredients
- 500 g dosa batter (ready-made)
- 200 ml coconut milk
- 600 g goat or mutton, bone-in pieces
- 2 onion, finely sliced
- 2 tbsp sri lankan roasted curry powder
- 12 curry leaves
- 5 garlic cloves
- 15 g fresh ginger
- 2 tbsp coconut oil
Nutrition (per serving)
- Calories
- 631 kcal
- Protein
- 35.9 g
- Carbohydrate
- 47.2 g
- of which sugars
- 6 g
- Fat
- 31.3 g
- of which saturates
- 20.3 g
- Fibre
- 5.3 g
- Salt
- 0.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a large pan, add the sliced onion and fry for 10 minutes until golden.
- 2
Add the garlic, ginger and curry leaves, and fry for 2 minutes, then stir in the sri lankan roasted curry powder.
- 3
Add the mutton and cook for 5 minutes, turning to seal.
- 4
Pour in enough water to just cover, cover and simmer for 55-60 minutes until the mutton is tender and no pink remains.
- 5
Stir in the coconut milk and simmer for 5 minutes more.
- 6
Thin the dosa batter with a splash of water until it is the consistency of a thin pancake batter.
- 7
Heat a small, rounded wok or non-stick frying pan, pour in a ladle of the batter and swirl it around the sides as it cooks, so the edges are thin and lacy; cover and cook for 2 minutes until set.
- 8
Repeat with the remaining batter and serve hot with the mutton curry.
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