Name: Meat Curry
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 5 cm (2-inch) cinnamon stick, broken into two; ½ medium onion, finely chopped; 1 litre (35 fl oz/4¼ cups) water; 1 tsp ground cumin; 2.5 cm (1-inch) piece of ginger, peeled and finely chopped; ½ lemongrass stalk; 1 tsp ground coriander, lightly roasted; 2 tbsp ghee; 2 x 2.5 cm (1-inch) pieces of rampe (pandan) leaf; ½ tsp fennel powder; 200 ml (7 fl oz/generous ¾ cup) coconut milk; 1 tsp ground turmeric; 400 ml (14 fl oz/1⅔ cups) water; 5 cloves; 1 tsp salt; 1 tsp ground cardamom; 100 g (3½ oz) dried prawns (shrimp), dry-roasted and powdered; 150 g (5½ oz) boneless beef; ½ tsp fenugreek seeds; 4 garlic cloves, finely chopped; 7 fresh curry leaves; juice of ½ lime; 150 g (5½ oz) boneless mutton; 150 g (5½ oz) boneless pork meat bones; 1 tsp chilli powder; 150 g (5½ oz) boneless chicken

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

150 g (5½ oz) boneless chicken
150 g (5½

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 as you go. Reserve two pieces of each meat for the stock. Add all the marinade ingredients into the bowl, and leave to marinate

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1. Meat Curry

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