Prakash K. Sivanathan, Niranjala M. Ellawala

Aatturatchi Kari

Name: Aatturatchi Kari
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 100 ml (3½ fl oz/7 tbsp) coconut milk; 300 ml (10½ fl oz/1¼ cups) water; ¾ tsp salt; 1 tbsp Thool (curry powder); 1 tbsp Thool (curry powder); 1 tsp ground coriander; 1 tsp ground cumin; ½ tsp ground turmeric; 5 cm (2-inch) piece of ginger, finely chopped; 6 garlic cloves, cut into quarters; 1 medium onion, medium diced; 2 green chillies, slit lengthways with seeds in; ½ tsp cumin seeds; ¼ tsp fennel seeds; 8 fresh curry leaves; 4 cardamom pods, crushed; 2 x 2.5 cm (1-inch) cinnamon sticks; 4 cloves; 2 marrow bones; 2 tbsp oil; 600 g (1 lb 5 oz) boneless mutton or lamb; 600 g (1 lb 5 oz) boneless mutton or lamb; juice of ½ lime

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) boneless mutton or lamb
2

Asia
Sri Lanka
Main course
Gluten-free

Method

Wash the mutton, cut it into 2.5 cm (1-inch) chunks and set aside in a large bowl with the marrow bones.

Heat the oil in a medium, lidded saucepan over a low heat. Add the cinnamon sticks, cloves a