Editorial sample recipeSri LankanintermediateGluten-FreeDairy-FreeHalal

Sri Lankan Black Spiced Mutton Pan-Sear

Name: Sri Lankan Black Spiced Mutton Pan-Sear
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 600 g boneless halal mutton, cut into 1-inch cubes; 2 tbsp Sri Lankan dark roasted curry powder; 2.5 tbsp coconut oil; 1 large red onion, sliced; 3 tbsp fresh coconut chips, unsweetened; 3 piece green chilies, sliced; 15 piece curry leaves, fresh; 1 tbsp ginger-garlic paste; 1 tbsp lime juice, freshly squeezed

Juicy halal mutton chunks tenderized and pan-seared with dark roasted spices, toasted fresh coconut chips, and green chilies.

Prep: 20 min
Cook: 40 min
Total: 60 min

AI-generated illustration of Sri Lankan Black Spiced Mutton Pan-Sear

AI illustration

Technique to learn

Dark Curry Dry-Sear

Pre-cooking meat in light moisture before searing in infused spiced oil to build a intensely seasoned crisp crust.

Instructions

Step 1: In a bowl, mix mutton cubes with ginger-garlic paste and 1 tablespoon of dark roasted curry powder; marinate for 15 minutes.
Step 2: Transfer mutton to a small saucepan with 0.5 cup water, cover, and simmer on low heat for 25 minutes until meat is tender.
Heat coconut oil in a wide skillet over medium-high heat. Add fresh coconut chips and fry for 2 minutes until golden brown.

Step 4: Add sliced red onion, green chilies, and curry leaves to skillet; cook for 3 minutes until onions brown slightly.

Step 5: Add cooked mutton cubes and remaining tablespoon of dark roasted curry powder; pan-sear on medium-high for 6 to 8 minutes until edges turn dark and caramelized.

Step 6: Turn off heat, squeeze fresh lime juice over meat, stir thoroughly, and serve warm.

Cooking tips

Pre-simmering mutton ensures deep tenderness before searing over high heat.
Dark roasted Sri Lankan curry powder is key for achieving signature dark coloration and smoky taste.
Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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