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Sri Lanka Elu Mus (Mutton Curry)

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Submitted by terrys

YIELD

6 servings

PREP

45 min

COOK

1 hrs

READY

2 hrs

Ingredients

900 9E+2
GRAMS GRAMS MUTTON *
50 5E+1
ML ML VINEGAR *
1 1
EACH EACH ONIONS
3 3
EACH EACH GARLIC CLOVES
4 4
SLICES SLICES GINGER
50 5E+1
ML ML VEGETABLE OIL *
½ 2.5
TEASPOON ML CHILI POWDER
2 1E+1
TEASPOONS ML PAPRIKA
½ 2.5
TEASPOON ML TURMERIC
¼ 1.3
TEASPOON ML BLACK PEPPER
3 15
TEASPOONS ML CORIANDER
1 5
TEASPOON ML CUMIN
¼ 1.3
TEASPOON ML FENUGREEK
1 1
X X CURRY LEAVES *
500 5E+2
ML ML COCONUT MILK *
¼ 1.3
TEASPOON ML CURRY POWDER
1 5
TEASPOON ML SALT

Directions

Cut the mutton into bite size pieces and place in a bowl.

Pour on the vinegar and leave to marinade for 30 minutes.

Chop the onion, then grind in a pestle and mortar with the garlic and ginger.

Heat the oil and fry the onion, garlic and ginger. Add the chile powder, paprika powder, turmeric, black pepper, coriander powder, cumin powder, fenugreek and curry leaves and stir fry for 3 minutes.

Drain and remove the mutton from the marinade and add to the pan.

Fry for 5 minutes, then pour in the coconut milk together with the marinade and bring to the boil.

Cover the pan, reduce the heat and simmer for 1 hour, or until mutton is cooked.

Just prior to serving sprinkle with the curry powder and add salt to taste.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 25 15% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 398mg 17%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 8% Vitamin C 7%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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