Curry - Sri lankan goat curry recipe

Author: John Becker  

Elumas curry is a popular Sri Lankan mutton curry with complex and captivating flavors, which is prepared with coconut milk and a combination of spices and aromatics. Mutton curry also referred to as goat curry is a meat curry with deep flavours.

Mutton curry(goat curry)

Mutton curry(goat curry)
Mutton curry also referred to as goat curry is a meat curry with deep flavours. Cooked with everyday Sri Lankan spices, this Mutton(goat)curry has a thick gravy bringing about extra depth and colour, the Mutton is cooked until tender and flavoured perfectly.
Provided by: jehan yusoof
Total time: 135 minutes
Cook time: 120 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Sri Lankan
Number of ingredients: 19
  • Ingredients to cook the mutton(goat)curry
  • 4 tablespoons of oil
  • 3 large onions sliced fine
  • 2 tablespoons of garlic and ginger Paste(simply mince or grate 2″piece of garlic and 3 cloves of garlic)
  • A sprig of curry leaves(substitute with 2 bay leaves)
  • 4-5 cardamom pods, slightly bruised
  • 2″ piece of pandan leaf(if you are unable to find it, you can opt-out of adding the ingredient)
  • 2-3 green chillies
  • 2″cinnamon piece(careful, can overwhelm all other flavours)
  • 1 large tomato chopped(substitute with 1 tablespoon of tomato paste)
  • 1-2 tablespoons of tomato paste(optional)
  • 1 teaspoon turmeric powder
  • 1-2 teaspoon chilli powder( if you can handle it)
  • 2 tablespoons of coriander powder
  • 1 teaspoon of pepper powder
  • 700g Mutton (washed thoroughly, cleaned and cut with the fat removed).
  • 2 cups of water
  • 1 cup Coconut milk
  • Salt to taste
  • Calories: 848 calories
  • Carbohydrate: 18 grams carbohydrates
  • Cholesterol: 170 milligrams cholesterol
  • Fat: 66 grams fat
  • Fiber: 3 grams fiber
  • Protein: 47 grams protein
  • Saturated Fat: 27 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 463 milligrams sodium
  • Sugar: 7 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 34 grams unsaturated fat
How to cook:
  1. Place the mutton in a pot, add water and half a teaspoon of turmeric, and leave the mutton in turmeric water for 5 minutes.
  2. Then wash the mutton chunks a few times.
  3. Place in a colander to drain excess water for a few minutes before you follow the next step of cooking the mutton(goat)curry.
  4. In a slightly large pan, pour in the oil, and add onions, garlic-ginger paste, curry leaves, cardamom pods, pandan leaf, and cinnamon stick.
  5. Once the onions turn soft and you get the aroma of the pandan leaf and ginger garlic paste.
  6. This would take 5-7 minutes then add the chopped tomato(tomato paste as a substitute), and green chillies.
  7. Cook further for a few seconds over a low-medium fire.
  8. Reduce heat to low. add the spice powders in the following order, turmeric powder, red chilli powder, coriander powder
  9. Cook for a few minutes until you are left with a dark coarse spice mixture this would take 5-10 minutes.
  10. Include the Mutton into the pan and incorporate it with the mixture.
  11. Leave it to cook for a few minutes, mixing occasionally, 10-15 minutes.
  12. Pour in the water, season with salt and let the mutton curry simmer until the water is reduced.
  13. Don’t cook on high heat to hurry the cooking process as it just evaporates the water, leaving the meat still half-cooked.
  14. As the mutton curry cooks, check on the tenderness of the meat, if the mutton is still semi-tough then add extra water.
  15. You will notice the mutton gravy thickening and changing colour.
  16. Once the water is reduced almost to the bottom, add coconut milk.
  17. Check on the seasoning and add salt if needed.
  18. Cover and cook over low-medium heat for at least 45 minutes to an hour until the meat is tender.
  19. If you find you need a bit of gravy-like me, just add 1/2 a cup of water, by this point, there’s already a thick gravy which can absorb the water but still keep its thick consistency.
  20. Serve warm with any of the side dish options mentioned above.
Notes: Elumas Curry - Traditional Sri Lankan Curry, Ingredients · 1½ lb ​​deboned lamb shoulder · 4 tablespoons vegetable oil · ½ teaspoon cumin seeds · ½ teaspoon fenugreek seeds · ½ teaspoon mustard

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Sri Lankan Mutton Curry

Sri Lankan Mutton Curry
Mutton Curry from Sri Lanka is infused with pandan, the vanilla like tasting green herb from South/Southeast Asia.
Provided by: Chef Mireille
Total time: 65 minutes
Cook time: 20 minutes
Prep time: 45 minutes
Yields: 8 servings
Cuisine: Sri Lankan
Number of ingredients: 30
  • Boiling Ingredients:
  • 1 lb. mutton
  • 2 ½ cups water
  • 2 bay leaves
  • 2 tablespoons ginger garlic paste
  • 6 black peppercorns
  • 2 green cardamom pods
  • 2 cloves
  • 1 cinnamon stick
  • ½ teaspoon salt
  • Curry Ingredients:
  • 2 tablespoons ghee
  • 2 bay leaves
  • 2 green cardamom pods
  • 2 cloves
  • 1 cinnamon stick
  • ¼ teaspoon cumin seeds
  • 1/8 teaspoon fennel seed
  • 2 chopped onions
  • 2 finely chopped green chiles
  • 2 tablespoons ginger garlic paste
  • 2 chopped tomatoes
  • 2 pandan leaves. cut into thirds
  • ½ teaspoon kasuri methi (dried fenugreek)
  • 1 ½ teaspoon red chile powder (cayenne pepper)
  • 2 teaspoons ground coriander
  • ½ teaspoon ground turmeric
  • 3 tablespoons yogurt
  • salt (to taste)
  • 3 tablespoons finely chopped cilantro
  • Calories: 218.72 kcal
  • Carbohydrate: 8.82 g
  • Protein: 11.04 g
  • Fat: 15.92 g
  • Saturated Fat: 7.43 g
  • Sodium: 513.72 mg
  • Fiber: 2.25 g
  • Sugar: 3.07 g
  • Serving Size: 1 serving
How to cook:
  1. Combine mutton, water, bay leaves, ginger garlic paste, pepperconrms, cardamom , cloves, cinnamon and salt in a large pot.
  2. Bring to a boil and simmer on medium heat for 45 minutes, adding additional water if necessary. Remove meat from pot with all of the liquid. Strain and reserve the broth..
  3. Heat ghee in pot.
  4. Add bay leaves, cardamom, cloves, cinnamon, cumin seed, fennel seed. Toast for 1 minute until they become fragrant.
  5. Add onion and green chiles. Saute until softened. Add ginger garlic paste and tomatoes. Cook until tomatoes become soft and mushy, about 5 minutes.
  6. Add pandan leaves, kasuri methi, chile powder, coriander, and turmeric. Stir to combine.
  7. Return meat to pot with yogurt and reserved broth, adding additional water if necessary to equal 1 cup.
  8. Simmer for 10 minutes.
  9. Add salt and chilantro.
Notes: Instant Pot Goat Curry / Mutton Masala (Pressure Cooker), I make this goat curry in north Indian style. It is the most basic and simple mutton curry recipe. No marination required, however you can

Sri Lankan Spicy Mutton Curry Recipe without Tomato (KETO)

Visit my site, where you can find a detailed, step by step process of this recipe with images.
Provided by: Rocy
Total time: 65 minutes
Cook time: 35 minutes
Prep time: 30 minutes
Yields: 6 servings
Number of ingredients: 10
  • Mutton - 1kg
  • Onion - 150g
  • Crushed ginger - 1 ½ tablespoon
  • Curry powder - 4 tablespoons
  • Fenugreek Seeds - 1 ½ teaspoon
  • Turmeric powder - ¼ teaspoon
  • Thick coconut milk - 150ml
  • Thin coconut milk - 350ml
  • Cooking oil - As you need (KETO people use the Organic Coconut Oil)
  • Salt - As you need (KETO people use the Himalayan Pink Salt)
How to cook:
  1. Rinse the mutton well enough and cut it into small pieces.
  2. Take the small onions or shallots and cut them into half. Also, finely chop the ginger root.
  3. Get ready with fenugreek seeds, turmeric powder, salt, and curry powder.
  4. Prepare thin and thick coconut milk.
  5. Heat the oil in a cooking wok and add onions. Saute them for 2 or 3 minutes. Then, add fenugreek seeds and saute them until onions turn golden.
  6. Now, add thin coconut milk, turmeric powder, curry powder, and salt. Mix well.
  7. Cook covered under high flame for 2 minutes.
  8. Add the mutton and give a good mix.
  9. Cook covered under high flame for 12 to 15 minutes. In a halfway through take off the lid and give a good stir to avoid burning.
  10. Now, add thick coconut milk and mix well.
  11. Cook covered under very low flame for 8 to 10 minutes.
  12. Taste the curry and adjust salt if needed.
  13. Finally, switch off the flame and add crushed ginger. Give one last good mix.
  14. This is how to make the best Sri Lankan spicy mutton curry recipe without tomatoes. Serve and enjoy this simple thick gravy spicy mutton curry.
Notes: Jaffna goat curry recipe, Ingredients ; 400 g goat, preferably chump chops with bones ; 1 cinnamon stick, broken into pieces ; 7 cardamom pods, crushed ; 2 tsp roast

Elumas Curry

Elumas Curry
Elumas curry is a popular Sri Lankan mutton curry with complex and captivating flavors, which is prepared with coconut milk and a combination of spices and aromatics.
Provided by: Renards Gourmets
Total time: 90 minutes
Cook time: 75 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Asian,Sri Lankan
Number of ingredients: 24
  • 1½ lb ​​deboned lamb shoulder
  • 4 tablespoons vegetable oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon fenugreek seeds
  • ½ teaspoon mustard seeds
  • 2 cinnamon sticks
  • 3 cardamom pods
  • 2 pandanus leaves ((rampa))
  • 10 curry leaves
  • 1 stem lemongrass (, thinly sliced)
  • 2 green hot peppers (, split lengthwise and seeded)
  • 1 onion (, finely chopped)
  • 2 cups boiling water
  • 1 cup coconut cream
  • ½ tablespoon bathapu thuna paha ((spice blend also called Sinhalese curry))
  • Juice of ½ lime
  • Salt
  • 4 cloves garlic (, finely chopped)
  • 1 (2-inch) piece ginger (, peeled and finely chopped)
  • 1 tablespoon bathapu thuna paha ((spice blend also called Sinhalese curry))
  • 1 tablespoon chili powder
  • 1 teaspoon turmeric
  • 4 tablespoons red wine vinegar
  • 2 teaspoons salt
How to cook:
  1. Wash the meat in cold water and drain.
  2. Place the meat in a large salad bowl, add all the ingredients for the marinade and mix by hand for a few minutes to incorporate all the spices.
  3. Marinate for 1 hour at room temperature.
  4. In a saucepan, heat the oil on low heat.
  5. Add the cumin seeds, fenugreek seeds, mustard seeds, cinnamon, cardamom, cloves, pandanus leaf, curry leaves, lemongrass and onions, and sauté until the onions turn golden.
  6. Add the marinated meat and mix well.
  7. Cover the meat with water and bring to a boil.
  8. Place the lid on the pot and cook over medium heat for about 1 hour, or until the water evaporates and the meat is cooked through and tender.
  9. Add the coconut cream, mix well and simmer for 10 to 15 minutes until the sauce gets thick.
  10. Remove from heat, sprinkle with bathapu thuna paha (spice blend) and squeeze lime juice over.
  11. Stir and add salt to taste.
Notes: Ampara Goat Curry from Hidden Kitchens of Sri Lanka by, Ampara is famous for mutton, which actually refers to goat in Sri Lanka and not old sheep. As the head of the family, Naleeka 's father was responsible for
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