The flight from San Francisco to Toronto is only four hours but each time we land, I’m hungry. I’m dreaming of curry, you see. (Doesn’t everyone?)
My mother-in-law always has a meal for us when we arrive in the evening — we can hardly wait to put away our luggage before sitting down for a meal of parripu, rice, and always some sort of curry. Sometimes fish, sometimes mutton, sometimes lamb. I love them all and as I learn to cook Sri Lankan food, lamb curry has become one of my go-tos, albeit with a few Iranian touches. I cook my basmati rice Persian-style and serve the curry with tahdig and vinegary torshi on the side.
I cannot overemphasize how worth it is to make your own curry powder here. It only takes a few minutes and the flavor is superior to store-bought. Marinate your meat overnight, cook the next day, and voila. This fiery curry tastes even better the next day. You can follow this same recipe and use mutton instead of lamb, if you prefer.
2 pounds lamb or mutton, cut into 1-inch cubes
3 tablespoons roasted curry powder
1 teaspoon cayenne pepper
1 teaspoon paprika
1 tablespoon apple cider vinegar
2 tablespoons oil
1 onion, chopped
2-inch piece ginger, minced
2 green chiles, sliced
2-inch stalk lemongrass
2-inch cinnamon stick
1 or 2 sprigs curry leaves
1 1/2 cups water
1 1/2 cups coconut milk
1 teaspoon salt
1 1/2 tablespoons tomato paste
1. Lightly prick meat with a fork to tenderize.
2. Slightly toast the curry powder in a pan for 3 minutes, until fragrant but not burning. Remove from heat and mix with meat, cayenne powder, paprika, and vinegar and marinate for at least 4 hours or preferably overnight.
3. Heat oil in a large pot. Saute onions, garlic, ginger, chiles, lemongrass, cinnamon stick, and curry leaves until onions are translucent.
4. Add marinated meat and saute for a few minutes until browned.
5. Add water and bring to a boil. Reduce heat to a simmer, cover, and cook for about 30 minutes.
6. Add coconut milk, salt, and tomato paste and simmer over low heat, uncovered, for an additional 30 minutes. Serve warm with rice.