Ampara is famous for mutton, which actually refers to goat in Sri Lanka and not old sheep. As the head of the family,
Slice the goat leg through the bone into 2.5 cm (1 inch) thick slices, then cut through the bone into rough 5-6 cm (2-2½ inch) pieces (ask your butcher to do this if you prefer). Set the meat aside.
In a small heavy-based frying pan, dry-roast the chilli powder over low heat for 1 minute, then remove from the pan and place in a large bowl. Dry-roast the cardamom pods and cloves for 2 minutes, then pound into a fine powder using a mortar and pestle (or spice grinder). Transfer to the bowl with the chilli powder, then add the thuna paha, rampe, curry leaves, cinnamon sticks, pepper, salty water, garlic paste and ginger paste; stir to combine. Add the goat pieces and mix well, using your hands to rub the spices into the meat, making sure all the pieces are evenly coated. Set aside at room temperature to marinate for 30 minutes.
Heat the oil in a clay pot or wok over high heat. Add the goat and cook for 3-4 minutes, then turn and cook for a further 3-4 minutes to brown the meat. Add enough water to almost cover the meat (about 750 ml/
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