Colombo Bedun Curry

Ingredients

• 1 pound Mutton or Lamb (tender, boneless or bone-in) (Cut into small pieces.)
• 8 ounces Onions (Originally '0.5 seer'. Approx 2 medium onions.)
• 1/2 cup Ghee (Originally '1.5 pasher' (approx 6 oz). Adjusted slightly for modern preference.)
• 1 whole Fresh Coconut (large) (Or substitute with 1 cup thick coconut milk and 3 cups thin coconut milk.)
• 3 dessertspoons Coriander seeds (Approx 2 tablespoons.)
• 1 teaspoon Salt (Heaped.)
• 2 teaspoons Cumin seeds (Heaped.)
• 1 teaspoon Mustard seeds (whole) (Heaped.)
• 1 teaspoon Fenugreek seeds (whole) (Heaped.)
• 1 teaspoon Turmeric powder (Heaped.)
• 1 teaspoon Fennel seeds (Heaped.)
• 1/2 tola Fresh Ginger (Approx 6 grams or 1 teaspoon minced.)
• 1/4 tola Garlic (Approx 3 grams or 1/2 teaspoon minced.)
• 1 whole Lemon (Juiced.)
• 12 ounces Potatoes (optional) (Originally '0.75 seer'. Peel and cut into quarters if using.)
• 6 cups Hot water (For extracting coconut milk (approximate total).)

Instructions

1. 1Clean the meat, cut it into small pieces, and wash twice in cold water. Grate the coconut. To extract the 'thick milk' (first extract), rub the grated coconut with 1 cup (1 pasher) of hot water and squeeze out the milk; set this aside. To extract the 'thin milk' (second extract), add about 5 cups (1.25 seer) of hot water to the coconut residue in batches, rubbing and squeezing each time to extract the liquid. Discard the coconut residue after extracting.
2. 2Peel the onions and slice them thinly (like sev). Peel and finely mince the ginger and garlic. Mix the minced ginger, garlic, and whole fenugreek seeds together and set aside. Grind the remaining spices—coriander seeds, cumin seeds, mustard seeds, turmeric powder, and fennel seeds—into a very fine paste on a grinding stone (or spice grinder).
3. 3Mix the ground spice paste with the sliced onions. Coat the meat thoroughly with this onion-spice mixture. Place everything into a heavy-bottomed pot (traditionally a tinned vessel). Cover and place on low heat. Stir occasionally to ensure it does not stick to the bottom. Cook until the water released by the meat and onions evaporates and the masala begins to take on a reddish color.
4. 4Once the moisture has evaporated, push the meat mixture to the sides of the pot, creating a space in the center. Add the ghee into this center space. When the ghee is hot and sizzling, mix the meat and spices back into the ghee and fry everything together for a few minutes.
5. 5Pour in all of the 'thin' coconut milk (second extract) and add the salt. If using potatoes, add the peeled and quartered potatoes at this stage. Cover the pot and simmer on low heat until the meat is tender and the liquid has reduced significantly.
6. 6Once the water has mostly dried up and the meat is cooked, add the 'thick' coconut milk (first extract). Place the pot on very low heat (traditionally hot embers). Stir frequently to prevent sticking. Cook until the ghee separates from the masala and the curry becomes thick and rich. Remove from heat, squeeze the lemon juice over the curry, and serve hot with boiled rice.