Slow Cooked Sri Lankan Lamb Curry
In Sri Lanka, Lamb is a delicacy, and Lamb Curry is a treat that few will pass up. Our Sri Lankan Lamb Curry Recipe will show you how to make this traditional Sri Lankan dish, using an easy, non-conventional method.
Slow cooking the meat allows more time for the rich flavours to infuse and the meat to be soft and tender making the experience all the more delectable.
500g Lamb (cleaned and diced)
2 Tablespoon RUCI Pirattal Curry Paste
2 Onions, chopped
1 ½ Tablespoons cooking oil
1 Tomato chopped
1 Cup water or as required
Aluminium foil to cover ovenproof cooking dish
Preheat the oven 200°C/400°F.
In a roasting dish, mix Mutton, RUCI Pirattal Curry paste, onion and oil.
Reduce heat and set the oven to 150°C/300°F, cover the ovenproof dish with aluminium foil and cook for 40 minutes - stirring every ½ hour (Add water if required)
After 40 minutes, add tomatoes and water, cook for another 2 hours stirring every ½ until the meat is tender.