Prakash K. Sivanathan, Niranjala M. Ellawala

Uru Mas

Name: Uru Mas
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 1 green chilli, slit lengthways with seeds in; 1 lemongrass stalk (optional); 6 garlic cloves, finely chopped; 5 cm (2-inch) piece of ginger, peeled and finely chopped; 1 tsp ground turmeric; 1 medium onion, finely chopped; ½ tsp Bathapu Thuna Paha (curry powder); 500 ml (17 fl oz/generous 2 cups) water; 600 g (1 lb 5 oz) boneless pork; 2 x 2.5 cm (1-inch) cinnamon sticks; 2 tbsp oil; 2 x 2.5 cm (1-inch) pieces of rampe (pandan) leaf; 3 cloves; ½ tsp sugar (white or brown); ½ tsp sugar (white or brown); 1 tsp salt; ½ tsp sugar (white or brown); 2 tbsp Bathapu Thuna Paha (curry powder); 2 tbsp Bathapu Thuna Paha (curry powder); ½ tsp Bathapu Thuna Paha (curry powder); 2 tbsp ground black pepper; 100 ml (3½ fl oz/7 tbsp) red wine vinegar; 100 ml (3½ fl oz/7 tbsp) tamarind water; 1 tsp ground cardamom; ½ tsp ground cinnamon

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 pork
2

Asia
Sri Lanka
Main course
Gluten-free

Method

Wash the pork well, cut it into 2.5 cm (1-inch) chunks and place in a large bowl. Add all the ingredients for the marinade and mix it all together well. Leave to marinate for at least 6 hours, ideally over