Recipe - Elu Mus (Mutton Curry)

900 g Mutton
50 ml Vinegar
1 Onion
3 Cloves garlic
4 sl Ginger
50 ml Oil
One half teaspoon Chilli powder
2 teaspoon Paprika
One half teaspoon Turmeric
One fourth teaspoon Black pepper
3 teaspoon Coriander
1 teaspoon Cumin
One fourth teaspoon Fenugreek
sprig curry leaves
500 ml Coconut milk
One fourth teaspoon Curry powder
1 teaspoon Salt

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 #962 224 010 0

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini