INGREDIENTS

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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