Sri Lankan goat curry

Sri Lanka is known for its punchy curries, and this goat curry is one of the classics. This is a curry that is steeped in tradition. It originates from the confluence of cultures on the island. The curry has Arab influences in how it is cooked, Asian ingredients like lemongrass, and a Colonial exposure in the delicate nature of the curry if made mild. However, traditionally, it pops with a fiery spice. The curry should be slow-cooked, no pressure cooking please, as this allows the spices to come together and penetrate the meat. I used mutton chops without the addition of the organ meats, due to the company that was there for dinner, but please feel free to add the liver in particular.

The curry is bold and robust. The flavours shine through, and the curry is rich and decadent. This dish is a keeper, and it's excellent.

This is a fantastic cookbook, so much so that I rarely now go to the other Sri Lankan cookbooks on my shelf. It is a gorgeous cookbook, from which I have cooked at least half the recipes, every one spectacular. I believe what makes this book special is the attention to detail, including recipes for every spice blend. The Roasted curry powder in this recipe allows this dish to shine.

For more recipes from this cookbook, click here.

Ingredients:

1 lb mutton chops or bone-in mutton

1/4 cup mutton liver, cubed into 1/2-inchpieces (optional)

1/4 cup mutto heart, cubed into 1/2-inch pieces (optional)

8 cups water + as needed

1 onion, finely diced

12-15 curry leaves

1-inch cinnamon stick

3 garlic cloves, minced

1 teaspoon ginger paste

4-inch pandanus leaf. halved

2 inches of lemongrass, bruised lightly with a pestle

7-8 green cardamom pods

1 teaspoon roasted curry powder + to garnish(see below)

1/2-1 teaspoon chilli powder, or to taste

1/2 teaspoon turmeric

1 teaspoon meat curry powder (see below)

1 teaspoon ground coriander seeds

1 teaspoon ground cumin seeds

Salt, to taste

For the Roasted curry powder:

1 1/4 oz coriander seeds

2 tablespoons cumin seeds

1 cinnamon stick

5 cloves

1/4 teaspoon green cardamom seeds

1 dried red chilli (optional)

1 teaspoon black peppercorns

2 teaspoons rice

4 curry leaves

Meat curry powder:

30-40 dried red chion thllies

1/3 cup coriander seeds

2 teaspoons fennel seeds (saunf)

1 tablespoon cumin seeds

2 cloves

3 green cardamom pods

1/2-inch cinnamon stick

1-inch pandanus leaf

1-inch lemongrass stem

12 curry leaves

1/2 teaspoon black mustard seeds

1/4 teaspoon turmeric

Juice of 1 lime, or to taste

Cilantro, to garnish

For the Roasted curry powder: Dry roast each of the ingredients individually lightly on a warm stove, taking care not to burn any of them. When cooled, crush in a coffee mill or spice grinder to a fine powder. Store in an airtight container for as long as it lasts and does not get stale.

For the Meat curry powder: Follow instructions for Roasted curry powder.

Add all the ingredients except the lime juice and cilantro, and bring to a boil. Simmer covered for 90 minutes, taking care to ensure that the water does not dry out. Stir the ingredients regularly.

Test the meat to see if they are tender. The chops must be very tender, falling off the bone and shredding easily between your fingers-Taste for salt.

Serve hot, garnished with a sprinkle of roasted curry powder, lime juice and cilantro. with Jaffna yellow rice on the side.