Home Cook: Sharmini Jayawardena
2 tsps spice mix
1tsp turmeric powder
3 tsps chili powder
1/4 cup thick tamarind juice
3 small onions
4 Pieces of Star Anise (this gives a good aroma to the mutton)
1” piece fresh ginger
5 cloves garlic
2 sprigs curry leaf
1 pandan leaf
2” piece of lemon grass (optional)
1” stick cinnamon (optional)
3 cloves (optional)
3 cardamoms (tear each pod leaving the seeds intact) (optional)
2 tbls coconut oil
2 cups coconut milk (thin milk which is the second squeeze and the thick milk which is the first squeeze)
2 green chilis cut in half
1. Wash the meat and cube it to bite size pieces.
2. Add all of the powders into the marinade including the tamarind juice, mix and keep aside.
3. Cut the curry leaves into three parts each and so the pandan leaf and set aside.
4. Peel and slice the onions.
5. Peel ginger and garlic and mash it into a pulp in the pestle and mortar.
6. Heat the coconut oil in a pan or pot and add the sliced onion, ginger and garlic and fry until golden brown.
7. Add the curry leaves, pandan leaves and lemon grass to the fry.
8. Then add the meat and fry until very dry.
9. Add the Star Anise.
10. Add the thin coconut milk to cover the ingredients. Cover with a lid and cook until well done .
11. Once done, add the thick milk and leave to simmer under low flame.
12. Once the gravy is thickened check for seasoning and remove from fire and serve with steamed rice and other accompaniments.