Kitchen Recipe Collection
Sri Lankan Mutton Curry
Tender, aromatic mutton pieces slow-cooked in a rich Sri Lankan spice blend with coconut milk, curry leaves, and roasted spices — a festive dish beloved for Sunday lunches and special occasions.
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- mutton (bone-in)
- coconut milk
- onion
- garlic
- ginger
- tomatoes
- roasted curry powder
- red chili powder
- turmeric
- fennel seeds
- cinnamon
- cardamom
- curry leaves
- pandan leaf
- oil
- salt
- lime juice
Equipment
- Deep pot or pressure cooker
- Knife
Instructions
- 1
Marinate Mutton
Marinate mutton pieces with roasted curry powder, red chili powder, turmeric, fennel seeds, salt, and lime juice. Rest for 30 minutes.
- 2
Temper
Heat oil. Add cinnamon, cardamom, curry leaves, pandan leaf, and sliced onion. Fry until golden. Add garlic and ginger paste.
- 3
Brown Mutton
Add the marinated mutton and brown on all sides over high heat for 5 minutes.
- 4
Add Tomatoes
Add chopped tomatoes. Cover and cook for 15 minutes until soft.
- 5
Slow Simmer
Pour in coconut milk. Simmer on low heat covered for 60 minutes until the mutton is very tender and the gravy is deeply flavorful.
Cooking Tips
- Mutton benefits from a longer marination — overnight in the fridge is ideal.
- A pressure cooker can reduce cooking time significantly while still achieving tender results.
- Fennel seeds are key to the authentic Sri Lankan mutton curry flavor.
Variations
- Goat Curry: Substitute mutton with goat meat — the flavor is slightly milder.
- Dry Mutton: Reduce the coconut milk and cook until the gravy is almost fully absorbed for a drier version.
Chef's Notes & Storage
- Mutton curry is traditionally made for Sunday family lunches in Sri Lanka.
- Storage: Refrigerate for up to 3 days. Flavor deepens overnight.
Nutrition Estimate
415 calories · 36g protein · 9g carbs · 27g fat · 2g fiber per serving
