Entree: Sri Lanka – Jaffna Tamil Cuisine – Jaffna Mutton Curry (Spicy Jaffna-style slow-cooked mutton stew with roasted island spices and coconut milk)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 1.5 lb (700 g) bone-in mutton (goat or lamb) pieces, trimmed into bite-size chunks
- 2 tbsp (30 ml) oil (coconut oil or vegetable oil)
- 2 large onions, thinly sliced, about 10 oz (280 g)
- 6 cloves garlic, crushed
- 2 inch (5 cm) piece fresh ginger, grated, about 2 tbsp (30 g)
- 6–8 dried red chilies, adjust to taste
- 1 tbsp (8 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) fennel seeds
- 1/2 tsp (1 g) black peppercorns
- 1/4 tsp (1 g) fenugreek seeds (optional)
- 1 tbsp (8 g) roasted curry powder or store-bought Jaffna curry powder
- 1 tsp (6 g) turmeric powder
- 1 tsp (5 g) salt, adjust to taste
- 1 tbsp (15 ml) tamarind pulp dissolved in 1/4 cup (60 ml) warm water
- 1 cup (240 ml) canned coconut milk (first pour)
- 1 cup (240 ml) water or stock (more as needed)
- 2 sprigs curry leaves (about 10–12 leaves)
- 2 medium tomatoes, chopped, about 8 oz (225 g)
- 1 tbsp (15 ml) lime juice, or to taste
- Fresh cilantro for garnish (optional)

Instructions

1. Toast dried red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, and fenugreek seeds in a dry skillet over medium heat until fragrant, about 2–3 minutes. Cool slightly and grind to a coarse powder in a spice grinder or mortar and pestle. Stir in roasted curry powder and turmeric; set aside.
2. Heat oil in a heavy-bottomed pot over medium-high heat. Add sliced onions and cook until deep golden brown, stirring frequently, 10–12 minutes. Remove half the onions and set aside for garnish/texture.
3. Add garlic and ginger to the pot and sauté 1–2 minutes until aromatic. Add the spice blend and salt, frying gently for 1 minute to bloom the spices.
4. Add the mutton pieces and brown on all sides, about 5–7 minutes, stirring to coat with spices. Add chopped tomatoes and cook until they begin to break down, 3–4 minutes.
5. Pour in tamarind water, 1 cup (240 ml) water or stock, and the first measure of coconut milk. Add curry leaves. Bring to a boil, then reduce heat to low, cover, and simmer gently until the mutton is tender, about 1 to 1 1/2 hours (longer for tougher cuts), checking occasionally and adding more water if the curry becomes too dry.
6. Once meat is tender, adjust seasoning with salt and lime juice. If a thicker gravy is desired, increase heat and reduce uncovered for 5–10 minutes. Stir in reserved fried onions for texture and flavor.
7. Serve hot garnished with fresh cilantro alongside steamed rice, pittu, or flatbreads.