Usually made with loin of beef,this dish is of Dutch origin. This is a popular dish among the Burger community in Sri Lanka as well as the others who love meat.
I tried my hand in adapting to suit the palate of mutton/lamb lovers.Once I tried this dish with a fillet of mutton and ever since it has been a family favourite. Feel free to toy around with your choice of meat! The end result will be divine.
I prefer fillet of Mutton as it is more tender and the leftovers are ideal for sandwich.
Since I didn’t have any fillet I tried this dish with sliced lamb shoulder (bone-in).
Feel free to adjust the level of spice to your suiting.
5 slices of Lamb shoulder, bone-in
1/2 tbsp of sliced red onion/shallots
4 cloves of garlic, peeled and chopped
2cm piece of ginger,chopped
4 cm piece of cinnamon
4 cm piece of pandunas leaves
1/4 stem lemon grass, bruised to release flavour
a few curry leaves
1/4 tsp fenugreek seeds
2 tbsp of coconut vinegar/apple cider vinegar or what ever vinegar is available in your pantry
1/2 pickled lime/1/4 of lemon preserve
200ml fresh coconut milk/150ml canned coconut milk+ 50ml water
150 ml water
1 tbsp Ghee/butter
The following spices are to be roasted and ground together:
1tsp cummin seeds
3/4tsp fennel seeds
10 dried chillies,
1.Wash the lamb well, prick it well with a fork.
2.Transfer the lamb in to a wide sauce pan and add the water and the rest of the ingredients except the coconut milk, ghee/butter and vinegar.
3.Increase the heat until it comes to a rolling boil and then reduce the heat to medium low and cook until the meat is tender and almost flakes off the fork.
4.At this stage add the coconut milk and simmer gently for 15 minutes.
5.Remove the gravy to a bowl reserving the meat in the same pan.
6.Add the ghee/butter and fry the meat on both sides until it turns golden brown.
7.Pour back the gravy and cook until it thickens slightly.
Serve hot with your choice of garnish and hot steamed rice or pulav/ pilaf.