1-Step 1: Prepare the Meat Cut the mutton or lamb into 1-inch pieces, whether bone-in or boneless. Mince the garlic and ginger finely, then mix them with the meat along with 1 teaspoon fine sea salt, ½ teaspoon cayenne pepper, 2 teaspoons Sri Lankan curry powder, ½ teaspoon turmeric powder, and 2 tablespoons vegetable oil. Cover and let it marinate for at least 30 minutes, or up to 24 hours in the fridge for richer taste.

2-Step 2: Heat and Sauté Heat 2 tablespoons coconut oil in a large pot over medium heat. Add the diced onion and sauté until it’s softened and slightly colored. Then, mix in the lemongrass, screwpine leaf or bay leaves, and curry leaves, along with ¼ teaspoon sea salt, and sauté for another minute.

3-Step 3: Add Spices Stir in 1 teaspoon ground fennel seeds, ½ teaspoon ground cumin, the ground seeds from 4 to 5 green cardamom pods, 1 teaspoon cayenne pepper, and 1 tablespoon additional Sri Lankan curry powder. Sauté for 30 to 60 seconds until fragrant, making sure not to burn the spices.

4-Step 4: Cook the Meat Add the marinated meat and 1 teaspoon white sugar to the pot, stirring well to combine. Cover and simmer on low heat for about 10 minutes, stirring occasionally. Pour in 1 to 1.5 cups water, cover again, and cook for 20 to 30 minutes, stirring as needed.

5-Step 5: Final Simmer Simmer uncovered for another 20 minutes or until the meat is tender; add more water if the gravy gets too thick. Stir in 1 cup coconut milk and simmer for an additional 10 minutes. Adjust salt to taste and let the curry rest for 15 to 20 minutes before serving to deepen the flavors. For a link to more dessert ideas that pair well, check out our banana bundt cake recipe for a sweet finish.