Sri Lanka Elu Mus (Mutton Curry)
Submitted by terrys
Elu mus is a rich Sri Lankan mutton curry. Vinegar-marinated mutton simmers for an hour in coconut milk with coriander, cumin, fenugreek, and curry leaves until fork-tender and deeply spiced.
YIELD
6 servingsPREP
45 minCOOK
1 hrsREADY
2 hrsElu mus is the kind of slow-cooked Sri Lankan curry that fills the whole house with an intoxicating aroma long before it hits the table.
Mutton marinates in vinegar for half an hour, which tenderizes the meat and gives the finished curry a subtle tang that cuts through the richness. Then it meets a paste of ground onion, garlic, and ginger fried with a full roster of spices: coriander, cumin, fenugreek, chili, turmeric, and black pepper.
Everything simmers low in coconut milk for about an hour until the mutton practically falls apart and the gravy turns thick and glossy.
A final sprinkle of curry powder just before serving adds one last fragrant layer on top.
Chef Tips
- Do not skip the vinegar marinade; the acid breaks down tough fibers and adds a key tangy note to the finished curry
- Pound the onion, garlic, and ginger in a mortar and pestle rather than using a food processor for a more textured, rustic paste
- Keep the simmer gentle and covered so the mutton braises slowly rather than boiling tough
- This curry tastes significantly better the next day, so consider making it ahead
- Serve with string hoppers, roti, or steamed basmati rice
Ingredients
Directions
Cut the mutton into bite size pieces and place in a bowl.
Pour on the vinegar and leave to marinade for 30 minutes.
Chop the onion, then grind in a pestle and mortar with the garlic and ginger.
Heat the oil and fry the onion, garlic and ginger. Add the chile powder, paprika powder, turmeric, black pepper, coriander powder, cumin powder, fenugreek and curry leaves and stir fry for 3 minutes.
Drain and remove the mutton from the marinade and add to the pan.
Fry for 5 minutes, then pour in the coconut milk together with the marinade and bring to the boil.
Cover the pan, reduce the heat and simmer for 1 hour, or until mutton is cooked.
Just prior to serving sprinkle with the curry powder and add salt to taste.
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