Go Back

Mutton Stew (Sri Lankan Style)

Servings 6
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 kg mutton cut into 2″ chunks
  • 4 medium carrots peeled and cut into 1″ slices
  • 3-4 medium potatoes peeled and cut into 1″ cubes
  • 10 French beans trimmed and halved
  • ½ small cabbage cored and sliced
  • 3-4 medium onions thinly sliced
  • 2 tbsp ginger-garlic paste
  • 1 tsp tamarind pulp
  • 1 tsp cumin seeds
  • 4 whole cloves
  • 4 green cardamom pods
  • 1 cinnamon stick 2″ piece
  • ½ tsp turmeric powder
  • ½ tbsp cornflour
  • 1 cup thick coconut milk
  • ⅓ cup butter or ghee
  • Salt and freshly ground black pepper to taste
  • A handful of curry leaves optional
  • 1 cup fresh spinach leaves optional

Instructions

  • Place the mutton, 1 tsp salt, ½ tsp pepper, tamarind pulp, cloves, cardamom, ginger-garlic paste, and enough water to just cover the meat in a pressure cooker. Cook on high for 4-5 whistles, then reduce heat and simmer until tender. Reserve the cooking liquid.
  • While the mutton cooks, boil the carrots and potatoes in lightly salted water until just tender. Drain and set aside.
  • In a small bowl, whisk together the turmeric, cornflour, and a few tbsp of the reserved cooking liquid until smooth, then stir in the fresh coconut milk.
  • In a large pot over medium heat, melt the butter. Add the cumin seeds, sliced onions, cinnamon stick, and curry leaves. Sauté until the onions are golden.
  • Add the French beans and cabbage to the pot and cook, stirring occasionally, until they are half-soft (about 5 minutes).
  • Stir in the boiled mutton, carrots, potatoes, and enough reserved cooking liquid to just cover. Bring to a gentle boil, then pour in the coconut milk mixture. Cook, stirring, until the gravy thickens and coats the back of a spoon (about 5-7 minutes).
  • Remove from heat and fold in the spinach leaves. Adjust seasoning with salt and pepper, and discard the whole spices before serving.

Notes

This stew gains its depth from simmering mutton in a fragrant broth of tamarind and warm spices; be sure to reserve that liquid to both cook your vegetables and build the coconut gravy. Using butter or ghee lends a richer flavour, while the cornflour helps the coconut milk cling to the meat and vegetables without curdling. Curry leaves and spinach are traditional but optional additions. Serve piping hot with plain rice or crusty bread. Influenced by Dutch and Portuguese colonial cuisine, Sri Lankan Mutton Stew combines the elegance of a Western-style stew with the bold and complex flavours of local spices, curry leaves and coconut milk. It is enjoyed with string hoppers, appams, rice or crusty bread.
Author: Neluka Abeywickrema
Course: Main Dish, Stew
Cuisine: Sri Lankan