Elumas Curry

Name: Elumas Curry
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 people
Ingredients: 1½ lb deboned lamb shoulder; 4 tablespoons vegetable oil; ½ teaspoon cumin seeds; ½ teaspoon fenugreek seeds; ½ teaspoon mustard seeds; 2 cinnamon sticks; 3 cardamom pods; 2 pandanus leaves; 10 curry leaves; 1 tem lemongrass; 2 green hot peppers; 1 onion; 2 cups boiling water; 1 cup coconut cream; ½ tablespoon bathapu thuna paha; juice of ½ lime; salt; 4 cloves garlic; 1 (2-inch) piece ginger; 1 tablespoon bathapu thuna paha; 1 tablespoon chili powder; 1 teaspoon Turmeric; 4 tablespoons red wine vinegar; 2 teaspoons salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
4 people
Course
Main Course
Cuisine
Asian, Sri Lankan

Elumas Curry

Erin Shaw

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Elumas curry is a popular Sri Lankan mutton curry with complex and captivating flavors, which is prepared with coconut milk and a combination of spices and aromatics.

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Ingredients

Servings

1½ lb deboned lamb shoulder
4 tablespoons vegetable oil
½ teaspoon cumin seeds
½ teaspoon fenugreek seeds
½ teaspoon mustard seeds
2 cinnamon sticks
3 cardamom pods
2 pandanus leaves (rampa)
10 curry leaves
1 tem lemongrass , thinly sliced
2 green hot peppers , split lengthwise and seeded
1 onion , finely chopped
2 cups boiling water
1 cup coconut cream
½ tablespoon bathapu thuna paha (spice blend also called Sinhalese curry)
juice of ½ lime
salt

For the marinade

4 cloves garlic , finely chopped
1 (2-inch) piece ginger , peeled and finely chopped
1 tablespoon bathapu thuna paha (spice blend also called Sinhalese curry)
1 tablespoon chili powder
1 teaspoon Turmeric
4 tablespoons red wine vinegar
2 teaspoons salt

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Instructions

Wash the meat in cold water and drain.
Place the meat in a large salad bowl, add all the ingredients for the marinade and mix by hand for a few minutes to incorporate all the spices.
Marinate for 1 hour at room temperature.
In a saucepan, heat the oil on low heat.
Add the cumin seeds, fenugreek seeds, mustard seeds, cinnamon, cardamom, cloves, pandanus leaf, curry leaves, lemongrass and onions, and sauté until the onions turn golden.
Add the marinated meat and mix well.
Cover the meat with water and bring to a boil.
Place the lid on the pot and cook over medium heat for about 1 hour, or until the water evaporates and the meat is cooked through and tender.
Add the coconut cream, mix well and simmer for 10 to 15 minutes until the sauce gets thick.
Remove from heat, sprinkle with bathapu thuna paha (spice blend) and squeeze lime juice over.
Stir and add salt to taste.