Mutton Ceylon

Gems Gems, October 6, 2014

Serving size of Mutton Ceylon: 4 

Ingredients of Mutton Ceylon:

  1. 800g Diced Mutton
  2. 4 Cups/1200ml Water or Mutton or Lamb Stock
  3. 2 Small white onions finely chopped
  4. 2 Teaspoons Ginger Puree
  5. 2 Teaspoons Garlic Puree
  6. 200g Butter Ghee
  7. 1 Teaspoon Turmeric Powder
  8. 4 Teaspoons Mild Curry Powder
  9. 2 Teaspoons Chilli Powder
  10. 2 Teaspoons Garam Masala Powder
  11. 1 Teaspoon whole Kalonji Seeds
  12. 200g Creamed Coconut dissolved in a little hot water
  13. 1 Tin Chopped Tomatoes
  14. 2 Tablespoons Tomato Puree
  15. Roughly chopped fresh coriander leaves to garnish

Directions for preparing Mutton Ceylon:

  1. Pour the oil into a large saucepan bring up to a high heat. Add the whole seeds and cook until they sizzle and crackle then add the chopped onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Aniseed which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.
  2. Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.
  3. Now add your 800g Diced Mutton stir in well.
  4. Add the creamed coconut
  5. Mix the Chopped Tomatoes, Tomato Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 2 Hours or until the meat is tender. Stir occasionally.
  6. Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Roughly chopped fresh coriander leaves and serve.
  7. If you like potatos, add cooked potato dices in to the curry and boil it once.
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