Mutton curry also referred to as goat curry is a meat curry with deep flavours.

Cooked with everyday Sri Lankan spices, this Mutton(goat)curry has a thick gravy bringing about extra depth and colour, the Mutton is cooked until tender and flavoured perfectly.

You can use this mutton curry recipe to cook a lamb curry as well.

It’s best enjoyed while hot, served on special occasions and family festivities.

What to serve with mutton curry.

• You can serve this mutton recipe with various priced dishes. here are a few to start with.
  • Regular white rice, here’s how to cook rice on the stove.
  • Sri Lankan Yellow Rice(turmeric rice)
  • Indian fragrant ghee rice(nei choru).
  • egg biryani (one-pot rice dish/stove-top)

• Serve with flatbreads, roti or parathas.
  • How to make Sri Lankan egg roti/paratha.
  • Sri Lankan paratha(godamba)roti
  • How to make poori(deep-fried Indian bread).
  • Garlic Naan recipe without yeast.
  • Stovetop Naan bread( Indian Naan bread)
• Potato curries are ideal to serve with mutton curry. here are a few to choose from.
  • potato korma(aloo kurma).
  • chickpea and potato curry(chana aloo curry).
  • Sri Lankan Potato curry(ala kiri hodi).
  • Sri Lankan spicy Dry Potato curry(ala theldala)

• Another vegetable that pairs well with mutton is eggplants(brinjals).
  • Easy eggplant stir fry
  • Fried Eggplant in yoghurt sauce
  • Eggplant sweet and sour curry(Sri Lankan brinjal pahi).
  • Sri Lankan eggplant curry.
  • Sri Lankan wambatu moju(eggplant/brinjal pickle).

• Add a salad or curry with sweetness to it.
• Sri Lankan Malay pickle(achcharu).
• spicy pineapple curry | Sri Lankan, Sinhalese style.
• Pineapple chutney(Sri Lankan).
• Spicy green chilli-onion-tomato sambol(salad).
• onion raita for biryani.
• cucumber raita(Indian yoghurt dipping sauce)

Tips for cooking the best mutton(goat)curry.

You can use boneless or bone-in mutton(goat, lamb)curry.

For this recipe, I’m using everyday spices that are already there.

The only exception is tomato paste which adds a deep colour and taster to bring in variation(mostly for the colour though).

A note to the seasoned cook, if you do find me not using a certain type of spice like cloves or other types of additional spices, it’s due to personal preference and my need to keep it simple and child-friendly as much as possible.

If you have a pressure cooker, please use it, I’ve been told using it cuts the cooking time by half.

If you’re looking for the meat falling off the bones tender, the cooking time will be a bit longer on the stove so start early on this dish. Unless of course, you are using a pressure cooker.

Always check that the right amount of salt and the flavours are balanced.

More meat curry recipes to try.

Black pepper beef curry(Sri Lankan)

beef korma curry(slow-cooked Indian beef curry).

Slow-cooked beef curry(like my grandmother makes).

Beef coconut curry- Sri Lankan style(village-style, naattu aviyal).

RECIPE DIFFICULTY-LITTLE CARE IS NEEDED

The ingredients mentioned below use standard measuring cups and spoons.

Ingredients to cook the mutton(goat)curry

4 tablespoons of oil

3 large onions sliced fine

2 tablespoons of garlic and ginger Paste(simply mince or grate 2″piece of garlic and 3 cloves of garlic)

A sprig of curry leaves(substitute with 2 bay leaves)

4-5 cardamom pods, slightly bruised

2″ piece of pandan leaf(if you are unable to find it, you can opt-out of adding the ingredient)

2-3 green chillies

2″cinnamon piece(careful, can overwhelm all other flavours)

1 large tomato chopped(substitute with 1 tablespoon of tomato paste)

1-2 tablespoons of tomato paste(optional)

1 teaspoon turmeric powder

1-2 teaspoon chilli powder( if you can handle it)

2 tablespoons of coriander powder

1 teaspoon of pepper powder

700g Mutton (washed thoroughly, cleaned and cut with the fat removed)

2 cups of water

1 cup coconut milk

Salt to taste

How to cook mutton curry

How to wash and clean mutton.

Place the mutton in a pot, add water and half a teaspoon of turmeric, and leave the mutton in turmeric water for 5 minutes.

Then wash the mutton chunks a few times.

Place in a colander to drain excess water for a few minutes before you follow the next step of cooking the mutton(goat)curry.

Cooking the mutton curry.

In a slightly large pan, pour in the oil, and add onions, garlic-ginger paste, curry leaves, cardamom pods, pandan leaf, and cinnamon stick.

Once the onions turn soft and you get the aroma of the pandan leaf and ginger garlic paste.

This would take 5-7 minutes then add the chopped tomato(tomato paste as a substitute), and green chillies.

Cook further for a few seconds over a low-medium fire.

Reduce heat to low. add the spice powders in the following order, turmeric powder, red chilli powder, coriander powder

Cook for a few minutes until you are left with a dark coarse spice mixture this would take 5-10 minutes.

Include the Mutton into the pan and incorporate it with the mixture.

Leave it to cook for a few minutes, mixing occasionally, 10-15 minutes.

Pour in the water, season with salt and let the mutton curry simmer until the water is reduced.

Don’t cook on high heat to hurry the cooking process as it just evaporates the water, leaving the meat still half-cooked.

As the mutton curry cooks, check on the tenderness of the meat, if the mutton is still semi-tough then add extra water.

You will notice the mutton gravy thickening and changing colour.

Once the water is reduced almost to the bottom, add coconut milk.

Check on the seasoning and add salt if needed.

Cover and cook over low-medium heat for at least 45 minutes to an hour until the meat is tender.

If you find you need a bit of gravy-like me, just add 1/2 a cup of water, by this point, there’s already a thick gravy which can absorb the water but still keep its thick consistency.

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