Name: Elu Mus (Mutton Curry)
Ingredients: 900 g Mutton; 50 ml Vinegar; 1 Onion; 3 Cloves garlic; 4 sl Ginger; 50 ml Oil; 1/2 ts Chilli powder; 2 ts Paprika; 1/2 ts Turmeric; 1/4 ts Black pepper; 3 ts Coriander; 1 ts Cumin; 1/4 ts Fenugreek sprig curry leaves; 500 ml Coconut milk; 1/4 ts Curry powder; 1 ts Salt

The doctrines of original sin, election, and effectual calling, final perseverance, and all those great truths which are called Calvinism – though Calvin was not the author of them, but simply an able writer and preacher upon the subject – are, I believe, the essential doctrines of the gospel that is in Jesus Christ. Now, I do not ask you whether you believe all this – it is possible you may not; but I believe you will before you enter heaven.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Greek	Main dish	1	Servings

INGREDIENTS

900	g	Mutton
50	ml	Vinegar
1		Onion
3		Cloves garlic
4	sl	Ginger
50	ml	Oil
1/2	ts	Chilli powder
2	ts	Paprika
1/2	ts	Turmeric
1/4	ts	Black pepper
3	ts	Coriander
1	ts	Cumin
1/4	ts	Fenugreek sprig curry leaves
500	ml	Coconut milk
1/4	ts	Curry powder
1	ts	Salt

INSTRUCTIONS

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 chilli 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 I hour, or until mutton is cooked. Just
prior  to serving sprinkle with the curry powder and add salt to taste.
From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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