I then found this at celtnet.org.uk
Elumas Curry
(Mutton Curry)
Origin: Sri Lanka Period: Traditional
Ingredients:
500g mutton, cut into 3cm pieces
1 medium onion, chopped
2 green chillies, chopped
5 curry leaves
3cm piece of rampe (pandan) leaf, finely shredded
1 piece of lemongrass, dry outer layers removed
3 garlic cloves
1.5cm piece of ginger, peeled and chopped
1 ripe tomato, finely chopped
1 tsp hot chilli powder
1 tsp black curry powder
1/2 tsp ground turmeric
1/2 tsp freshly-ground black pepper
1/2 tsp black mustard seeds, crushed
salt, to taste
1 tbsp vegetable oil
1 tbsp vinegar
Method:
Pound the garlic and ginger in a mortar to a smooth paste. Mince the lemongrass finely.
Place the meat in a bowl and mix with the chilli powder, curry powder, turmeric, black pepper, salt and lemongrass. Cover and set aside to marinate in the refrigerator for at least 2 hours.
Heat the oil in a wok and use to fry the onion, chillies, curry leaves, pandan leaf and the ginger and garlic paste over low heat until the mixture is golden brown. Now add the chopped tomato along with the mustard seeds. Cover the pan and simmer for 3 minutes.
At this point, stir in the meat along with its marinade and the vinegar. Cover the pot and continue cooking over low heat for about 35 minutes, or until the meat is cooked through and tender.
Take off the heat and serve accompanied by rice.
Black Curry Powder
Origin: Sri Lanka Period: Traditional
Ingredients:
150g coriander seeds
55g curry leaves
1 tbsp cloves
1 tbsp green cardamom pods, crushed
1 tbsp cinnamon stick, crushed
1 tbsp raw rice
1 tbsp fenugreek seeds
1 tbsp black mustard seeds
1 tbsp fennel (sweet cumin) seeds
90g cumin seeds
120g dried red chilli pieces
Method:
Place a heavy frying pan over medium heat and use to toast the coriander seeds and curry leaves for 90 seconds. Now add the cloves, green cardamom pods, cinnamon and rice. Lightly toast these ingredients until golden brown.
At this point, add the fenugreek seeds, black mustard seeds, fennel seeds and cumin seeds. Fry for a few minutes more, or until the spice blend is fragrant (but take care the spices do not burn). Finally add the chilli pieces and toast for 1 minute more.
Turn the mixture onto a plate and set aside to cool.
Once cooled to room temperature, grind the spices to a powder either in a mortar, or using a coffee grinder. Spoon into an air-tight container and keep in a cool, dry, place.
The spice blend will keep for up to a year, but is best used within a few months of preparation
Topic: Sri Lankan Style Black Lamb Curry (Read 15076 times)
