Elu Mus (Mutton Curry) Ingredients
900 g mutton
50 ml vinegar
1 onion
3 cloves garlic
4 slice ginger
50 ml oil
1/2 tsp chilli powder
2 tsp paprika
1/2 tsp turmeric
1/4 tsp black pepper
3 tsp coriander
1 tsp cumin
1/4 tsp fenugreek sprig curry leaves
500 ml coconut milk
1/4 tsp curry powder
1 tsp salt
Elu Mus (Mutton Curry) Directions
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 No962 224 010 0
Serves: 1
Elu Mus (Mutton Curry) Recipe
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Food Quotes:
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.
Calvin Trillin
The ear tests words as the palate tastes food.
Job 34:3
