Sri Lankan · intermediate
Sri Lankan Black Spiced Mutton Pan-Sear
Juicy halal mutton chunks tenderized and pan-seared with dark roasted spices, toasted fresh coconut chips, and green chilies.
- PREP TIME
- 20 min
- COOK TIME
- 40 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a bowl, mix mutton cubes with ginger-garlic paste and 1 tablespoon of dark roasted curry powder; marinate for 15 minutes.
- 02
Transfer mutton to a small saucepan with 0.5 cup water, cover, and simmer on low heat for 25 minutes until meat is tender.
- 03
Heat coconut oil in a wide skillet over medium-high heat. Add fresh coconut chips and fry for 2 minutes until golden brown.
- 04
Add sliced red onion, green chilies, and curry leaves to skillet; cook for 3 minutes until onions brown slightly.
- 05
Add cooked mutton cubes and remaining tablespoon of dark roasted curry powder; pan-sear on medium-high for 6 to 8 minutes until edges turn dark and caramelized.
- 06
Turn off heat, squeeze fresh lime juice over meat, stir thoroughly, and serve warm.
A LITTLE KITCHEN KNOW-HOW
Dark Curry Dry-Sear
Pre-cooking meat in light moisture before searing in infused spiced oil to build a intensely seasoned crisp crust.
Notes from the kitchen
- Pre-simmering mutton ensures deep tenderness before searing over high heat.
- Dark roasted Sri Lankan curry powder is key for achieving signature dark coloration and smoky taste.
- Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
