Sri Lankan Mutton Curry

Marinate the mutton with ingredients starting from ginger-garlic paste to lemon zest overnight preferably.

Heat oil in a pan and temper with the fenugreek seeds. Allow it to splutter and then add the onion, green chilies and the curry leaves. Saute till light brown in colour.

Now add the marinated mutton and continue to saute on low flame till dry. Add 1 cup water and pressure cook for 20-25 minutes on low flame after the first whistle.

When cool, open the lid and add the coconut milk. Simmer on med flame for two to three minutes till the gravy thickens a bit. Serve, garnished with coriander leaves.