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sri-lankan

Jaffna Style Mutton Curry with Red Rice

This simmered dish pairs red rice, dry with mutton, boneless cubes, Sri Lankan roasted curry powder and coconut oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

32 g Protein
64 g Carbohydrates
30 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 60g red rice, dry 219 kcal
  • 119g mutton, boneless cubes 170 kcal
  • 8g coconut oil 71 kcal
  • 48g onion, finely chopped 19 kcal
  • 6g garlic, minced 9 kcal
  • 6g ginger, minced 5 kcal
  • 5g Sri Lankan roasted curry powder 15 kcal
  • 64g tomato, chopped 12 kcal
  • 64g coconut milk 126 kcal
  • 8g lime juice 2 kcal
  • 2g salt 0 kcal
  • 1g black pepper, ground 3 kcal

Cooking instructions

  1. red ricesalt
    Rinse the red rice until the water runs mostly clear. Cook with 300 ml water and a pinch of salt until tender, then rest covered 10 minutes.
  2. coconut oiloniongarlicginger
    Heat coconut oil in a small pot over medium heat. Add onion, garlic, and ginger; saute until softened and lightly golden.
  3. muttonSri Lankan roasted curry powdersaltblack pepper
    Add curry powder and black pepper; stir 30 seconds until fragrant. Add mutton cubes and salt; brown for 3 to 4 minutes.
  4. muttontomato
    Add tomato and water, bring to a simmer, then cover and cook gently 35 to 45 minutes until the mutton is tender and the gravy thickens (add a splash of water if it dries).
  5. coconut milklime juice
    Stir in coconut milk and simmer 3 to 5 minutes. Finish with lime juice.
  6. red ricemuttonSri Lankan roasted curry powder
    Serve the mutton curry over the red rice.

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