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There are many regional variations of curry in Sri Lanka. This curry recipe came from my family. Most chili spice comes hot or mild. For this recipe, select the heat balance for your families liking.This lamb curry goes with rice, bread, roti and believe me this  spicy slow cooked lamb curry is great with pasta and egg noodle.

Preparation time + cooking times 5 hours.
Serves  5.

For marinade;
2 kg lamb forequarter pieces 
3 level tbs coriander seeds
1 level tbs cumin seeds
1tbs raw rice, white or brown
1 1/2 level tsp fennel seeds
1/4 level tsp fenugreek seeds (optional)
08 to 10 cardamom pods
4 cloves
1 level tsp ground turmeric 
1 level tsp hot or mild chili powder (your choice)
1/2 level tsp ground cinnamon
30 g fresh ginger or 1tbs level dried ground ginger
25 g garlic clove, peeled
1. To prepare the spice paste, place coriander, cumin, rice,fennel,fenugreek, cardamom and cloves in a pan and toast over a medium to low heat. Fry for 2 to 3 minutes until they start to smell aromatic.

2. Place into spice grinder or mortar and pestle. Grind to a fine powder.

3. Place turmeric, cinnamon, chilli, ginger and garlic in to grinder. Grind all the spices until well combined into a fine paste.
4. Place lamb forequarters  into a suitable bowl or container. Add spicy mixture into meat and rub the meat with spices until well coated.

5. Arrange the meat into slow cooker.
Ingredients for sauce;
250 g onion, peeled and diced 0.5 cm or chop in a food processor.
250 g tomatoes, diced 1 cm size
1tbs level Kashmir chili powder or paprika 
2 tsp level rock salt (I used himalayan salt)
1/4 tsp level ground black pepper
1tbs apple cider vinegar 
2 fresh red or green chilies (optional)
2 fresh bay leaves or 3 dried bay leaves 
1 sprig curry leaf (optional)
200 ml coconut cream
200 ml hot water
2tbs cooking oil (I used olive oil)
1. Heat oil in a pan on medium to high heat. Place chopped onion and fry for 3 to 4 minutes, until tender.

2. Add the chilli powder and fry for 1 minute. Add chopped tomato and sauté 2 to 3 minutes.

3. Add water, coconut cream, salt, bay leaves and apple cider vinegar. Stir well and pour sauce over the meat and cover and cook on high heat for 2 hours.

4.Turn meat once during cooking time for even cooking.

5. Reduce heat to Low, cook for another 1 to 2 hours (depending on their thickness) until meat is cooked through and tender.

Serve with steamed rice, roti, bread or pasta.
Hints & Tips;
If you wanted hot, use extra chillies in the sauce.

Less spice, then do not add  hot chili at all.

Beef, veal or lamb shanks or beef cheek can be a substituted for lamb forequarter.

Buy Kashmiri chilli powder from and Indian grocer or you can find it in  some supermarkets in Asian spices section.

Kashmiri chillies are very mild. Adding it to sauce gives a beautiful red color. 


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