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Sri Lanka Elu Mus (Mutton Curry)














Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


900 grams mutton
50 ml vinegar
1 each onions
3 each garlic cloves
4 slices ginger
50 ml vegetable oil
1/2 teaspoon chili powder
2 teaspoons paprika
1/2 teaspoon turmeric
1/4 teaspoon black pepper
3 teaspoons coriander
1 teaspoon cumin
1/4 teaspoon fenugreek
1 x curry leaves
500 ml coconut milk
1/4 teaspoon curry powder
1 teaspoon salt


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

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Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 2515% of calories 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?


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