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

Set your calorie target 650 kcal

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

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.
coconut oiloniongarlicginger
Heat coconut oil in a small pot over medium heat. Add onion, garlic, and ginger; saute until softened and lightly golden.
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.
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).
coconut milklime juice
Stir in coconut milk and simmer 3 to 5 minutes. Finish with lime juice.
red ricemuttonSri Lankan roasted curry powder
Serve the mutton curry over the red rice.