I love Sri Lankan food for its spiciness and rich curries. Lip smackingly hot!
1 lb goat/ lamb, cut into bite sized pieces
1 medium onion, chopped
1 small green chilli, diced
2 tsp fenugreek seeds
10 curry leaves
1/4 cup thick coconut milk
1 tbsp coriander pwdr
1/2 tbsp cumin pwdr
1/2 tsp turmeric pwdr
1 tbsp red chilli pwdr
1/2 tbsp black pepper pwdr
2 tbsp ginger-garlic paste
In a bowl, mix the cut meat with the marinade spices along with 1/4 cup of water to make a thick paste. Coat the meat and allow to marinate for 1/2 hour.
In a pressure cooker, take some oil and heat. Add the fenugreek seeds, green chilli and curry leaves, and when spluttering, add the onions. Allow to brown nicely. When golden, add the meat with marinade and brown on high heat for 2 minutes. Add 1 cup water and pressure cook for 10 minutes.
Once cooled, open the cooker and set back on open fire. Check salt and add as needed.
Add the 1/4 cup of coconut milk and bring to a boil. Enjoy!