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In bowl add mutton ribs and prepared marination,mix well and marinate for 3 hours. Fold marinated mutton ribs in aluminum foil and bake in preheated oven at 180 C for 1 hour. Take out from the oven,open aluminum foil and again bake at 180 C for 30 minutes. Let it rest for 10 minutes then cut into desired shape. Recipe By: Kanwal Mohsin.
- Why I Love This Recipe
- How to Make The Mutton Curry
- Storage Instructions
- What to Expect from This Curry
This is a mutton curry with Indian and Sri Lankan (South Asian) flair. So you could easily switch up the curry powder spices to make it South Indian / Sri Lankan, or North Indian.Super versatile recipe, so you can make this curry with any type of red meat.Incredibly flavorful because it builds flavor at every step of the cooking process.Authentic recipe for a Sri Lankan mutton curry.Prepare the meat
For boneless meat, the meat should be cut into 1 inch pieces. For bone-in meat, the pieces can be slightly bigger. If you buy bone-in lamb or goat meat, ask your butcher if they can cut it for you. In Sri Lanka, bone-in goat meat is sold already cut into pieces. I like to buy whole lamb roast when it’s on sale and then cut it into pieces for a curry. Place the mutton pieces in a large bowl.
Make the marinade
Finely mince the garlic and ginger (or use ginger garlic paste). Add this to the mutton meat, along with salt, red chilli powder (or cayenne pepper), curry powder, and turmeric. Add about 2 tbsp of oil and mix well until all the meat is coated in the spice powders. Let this sit for at least 30 minutes, or up to 24 hours in the fridge to marinate.
Make the Sri Lankan mutton curry
To get the most flavor out of the mutton curry, it’s crucial that the flavors are layered to get the most out of each ingredient. You can absolutely make a “dump it all and cook” type of curry, and it’ll still be delicious. But for a truly special and memorable mutton curry, it’s important to layer the spices and flavors. The first step is to bloom the spices. Heat 1 – 2 tbsp of coconut oil (or vegetable oil) in a large pot, over medium heat. When the pot is hot, saute the onions until they s...
This curry will last in the fridge for up to 4 days without a problem. I do not recommend that you reheat this multiple times though.Instead, portion the lamb curry and only reheat the portion(s) that you’re going to eat right away. You can also portion the curry and freeze it for up to 3 months. I love doing this. I like to make a large batch and ...
This spicy lamb curry (mutton curry) has TONS of flavor! The tender mutton pieces are so delicious, but not too soft. You don’t want the meat to simply disintegrate in your mouth. The coconut milk makes the curry very creamy and nutty. If you use yoghurt, you will have a lovely sour tang instead. I love the deep roasted spices of the curry after co...
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- Indian, South Asian, Sri Lankan
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Jul 24, 2022 · Pre-heat the oven to 180ºC/350ºF and line a large baking sheet with baking/parchment paper. Combine all the glaze ingredients and mix well. Taste for seasoning and adjust. You want the glaze to be sweet and spicy but be balanced with salt (from the soy) and acid (from the vinegar).
Pour half of the lemon garlic sauce over the ribs and marinate at room temperature for 30 minutes (or refrigerate overnight). Season the racks front to back with salt and pepper and wrap individually with foil. Place on a sheet tray lined with foil for easy clean up and bake for 3 hours. Remove the foil and flip the ribs.
