Entree: Sri Lanka – Sri Lankan Muslim Cuisine – மட்டன் குர்மா ➤ Mattan Kurma (Slow-cooked spiced mutton curry enriched with coconut and whole aromatic spices)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) mutton (goat or lamb) on the bone, cut into 1–1.5 inch pieces
- 3 tbsp (45 ml) vegetable or coconut oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 2 tbsp (30 g) garlic paste
- 1 tbsp (15 g) ginger paste
- 2 green chilies, slit lengthwise
- 1 tomato, chopped, about 5 oz (140 g)
- 1 cup (240 ml) thick coconut milk (reserve 1/4 cup)
- 3/4 cup (75 g) fresh grated coconut or desiccated coconut (for spice paste)
- 1 cinnamon stick (about 2 inches)
- 3 whole cloves
- 4 green cardamom pods
- 1 tsp (2 g) fennel seeds
- 1 tbsp (8 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1 tsp (3 g) turmeric powder
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1 tsp (5 g) salt, or to taste
- 2 cups (480 ml) water or meat stock
- 1 tbsp (15 ml) lemon juice
- 6–8 curry leaves (optional)
- Fresh cilantro for garnish

Instructions

1. Lightly toast the coriander seeds, cumin seeds, fennel seeds, cardamom pods, cloves, and cinnamon stick in a dry skillet over medium heat until fragrant, about 1–2 minutes; remove and grind to a coarse powder along with the grated coconut to form a rough spice-coconut paste (you may add 2–3 tbsp water to help grind).
2. Heat oil in a heavy-bottomed pot over medium-high heat; add the sliced onion and fry until deep golden brown, about 10–12 minutes, stirring so it does not burn.
3. Add garlic and ginger paste and green chilies and sauté for 1–2 minutes until aromatic; add the browned mutton pieces and sear on all sides for 4–5 minutes.
4. Stir in turmeric, red chili powder, and the ground spice-coconut paste; cook for 2–3 minutes so the spices bloom and coat the meat.
5. Add chopped tomato, curry leaves if using, salt, and pour in 2 cups water or stock; bring to a boil, then reduce heat to low, cover, and simmer gently until mutton is tender, about 1–1.5 hours (or pressure cook for 20–25 minutes).
6. When the meat is tender, stir in 1 cup coconut milk and simmer uncovered for 8–10 minutes to thicken and meld flavors; adjust seasoning and add reserved 1/4 cup coconut milk for extra richness if desired.
7. Finish with 1 tbsp lemon juice and garnish with fresh cilantro; serve hot with steamed rice, appam, or parotta.