Jaffna-style grilled mutton chops
These simple grilled mutton chops are seasoned with Jaffna curry powder, named for Cynthia Shanmugalingam's family's province in Sri Lanka. It's a simple, roasted curry powder made with a mixture of spices, Kashmiri chillies and curry leaves. To make these mutton chops extra spicy, you can dust them with some extra chilli powder as well.
Ingredients
Metric
Imperial
- 2 mutton chops
- 5 curry leaves
- 1/2 lime
- salt, to taste
Jaffna curry powder
- 30g of coriander seeds
- 15g of cumin seeds
- 15g of fennel seeds
- 15g of black peppercorns
- 2 tbsp of coconut oil, or vegetable oil
- 10 curry leaves
- 70g of whole dried kashmiri chilli, or medium hot red chillies
- 1/4 tsp ground turmeric
Method
To make the Jaffna curry powder, make sure the windows are open and the ventilation is on, because roasting the chillies will kick up an intense smell which carries through the house. In a dry pan over a low to medium heat, roast the coriander, cumin, fennel and black peppercorns for 1–2 minutes, stirring regularly, until they begin to be really fragrant, then pour them into a bowl
- 30g of coriander seeds
- 15g of cumin seeds
- 15g of fennel seeds
- 15g of black peppercorns
Add the oil to the pan, and cook the curry leaves and dried chillies for 2–3 minutes, stirring often. Remove from the heat and when cool, blitz in a spice grinder or mini food processor until fine – you can blitz it in batches if you need to. Stir in the turmeric, and put the whole lot in a jam jar
- 2 tbsp of coconut oil, or vegetable oil
- 10 curry leaves
- 70g of whole dried kashmiri chilli, or medium hot red chillies
- 1/4 tsp ground turmeric
Preheat the grill to a high heat
Rub chops with salt and 2 tbsp Jaffna curry powder. Place chops on grill on a high heat and cook until browned on all sides, 3 to 4 minutes per side, and make sure the fatty edge gets nice and grilled
- 2 mutton chops
- salt, to taste
Transfer to a platter and let rest for 10 minutes. Serve immediately with curry leaves and lime squeezed over
- 5 curry leaves
- 1/2 lime
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