Prakash K. Sivanathan, Niranjala M. Ellawala

Elumas

Name: Elumas
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 4 tbsp red wine vinegar; 1 tsp ground turmeric; 2 tsp salt; 1 tbsp Bathapu Thuna Paha (curry powder); 1 tbsp Thuna Paha (curry powder); 1 tbsp chilli powder; 1 tbsp Bathapu Thuna Paha (curry powder); 4 garlic cloves, finely chopped; salt; 1 tbsp Thuna Paha (curry powder); 5 cm (2-inch) piece of ginger, peeled and finely chopped; 200 ml (7 fl oz/generous ¾ cup) coconut cream; ½ tsp Bathapu Thuna Paha (curry powder); ½ tsp Bathapu Thuna Paha (curry powder); juice of ½ lime; 1 lemongrass stalk (optional); 2 green chillies, slit lengthways and deseeded; 1 large onion, finely chopped; 500 ml (17 fl oz/generous 2 cups) water; 3 cardamom pods; 3 cloves; 2 x 2.5 cm (1-inch) pieces of rampe (pandan) leaf; 10 fresh curry leaves; ½ tsp cumin seeds (optional); ½ tsp fenugreek seeds; 1 tsp mustard seeds; 2 x 2.5 cm (1-inch) cinnamon sticks; 600 g (1 lb 5 oz) lamb; 4 tbsp oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

600 g (1 lb 5 oz) lamb
4 t

Asia
Sri Lanka
Main course
Gluten-free

Method

Wash the meat, cut it into 2.5 cm (1-inch) chunks and put it in a large bowl. Add all the ingredients for the marinade and mix it all together by hand, rubbing it into the meat. Leave to marinate for 30 mi