Sri Lankan Mutton Bone Curry with Goraka

Ingredients

• 750 g mutton, bone-in pieces
• 4 goraka (dried gamboge)
• 3 tbsp Sri Lankan roasted curry powder
• 200 g onion, roughly diced
• 6 clove garlic cloves
• 30 g fresh ginger, grated
• 3 pandan leaves
• 1 tsp ground cinnamon
• 3 tbsp coconut oil
• 200 ml coconut milk

Method

1. 1

   Toss the mutton with the curry powder, cinnamon, garlic, ginger and salt. Leave to marinate for 20 minutes.

2. 2

   Heat the coconut oil in a heavy casserole over a high heat. Brown the mutton pieces in batches for 4 minutes per batch. Set aside.

3. 3

   In the same pan, fry the onion and pandan leaves for 8 minutes until golden. Return the mutton to the pan.

4. 4

   Add the goraka pieces and 400ml of water. Bring to a boil, then reduce to a low simmer, cover, and cook for 35–40 minutes until the mutton is falling off the bone.

5. 5

   Stir in the coconut milk and simmer uncovered for 5 minutes until the sauce is rich. Remove pandan and goraka before serving with rice or roti.