200g Creamed Coconut dissolved in a little hot water
1 Tin Chopped Tomatoes
2 Tablespoons Tomato Puree
Roughly chopped fresh coriander leaves to garnish
Directions for preparing Mutton Ceylon:
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.
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.
Now add your 800g Diced Mutton stir in well.
Add the creamed coconut
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.
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.
If you like potatos, add cooked potato dices in to the curry and boil it once.
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thanks for your recipes and putting sri lanka cooking out there! just ignore the comments from morons like the anonymous poster, friggin rude this is the sri lankan politeness of you shining and answering the question respectfully pupuranna dennawa! keep up the good work gregory
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thanks for your recipes and putting sri lanka cooking out there! just ignore the comments from morons like the anonymous poster, friggin rude this is the sri lankan politeness of you shining and answering the question respectfully pupuranna dennawa! keep up the good work gregory