Sri Lankan Mutton Curry with Rice
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Ingredients
- 700 g goat or mutton, bone-in pieces
- 2 tbsp sri lankan roasted curry powder
- 2 onion, finely sliced
- 200 ml coconut milk
- 12 curry leaves
- 15 g fresh ginger
- 6 garlic cloves
- 2 tbsp coconut oil
- 300 g basmati rice
Nutrition (per serving)
- Calories
- 734 kcal
- Protein
- 39.8 g
- Carbohydrate
- 68.4 g
- of which sugars
- 5.5 g
- Fat
- 32.9 g
- of which saturates
- 21.2 g
- Fibre
- 3.9 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Heat the coconut oil in a large pan, add the sliced onion and fry for 10 minutes until golden.
- 3
Add the garlic, ginger and curry leaves, and fry for 2 minutes.
- 4
Stir in the sri lankan roasted curry powder, then add the mutton and cook for 5 minutes, turning to seal.
- 5
Pour in enough water to just cover, cover and simmer for 55-60 minutes until the mutton is tender and no pink remains.
- 6
Stir in the coconut milk and simmer for 5 minutes more.
- 7
Serve the mutton curry hot with the rice.
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