Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

900 g Mutton
50 ml Vinegar
1 Onion
3 Cloves garlic
4 sl Ginger
50 ml Oil
1/2 ts Chilli powder
2 ts Paprika
1/2 ts Turmeric
1/4 ts Black pepper
3 ts Coriander
1 ts Cumin
1/4 ts Fenugreek
-sprig curry leaves
500 ml Coconut milk
1/4 ts Curry powder
1 ts 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 chilli 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 I
hour, or until mutton is cooked. Just prior to serving sprinkle with
the curry powder and add salt to taste. From "A taste of Sri Lanka"
by Indra Jayasekera, ISBN #962 224 010 0

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