Meat Curry from Sri Lanka: The Cookbook by Prakash K. Sivanathan and Niranjala M. Ellawala

Ingredients

• 2 tbsp ghee
• 4 garlic cloves, finely chopped
• 150 g (5½ oz) boneless pork meat bones
• 1 litre (35 fl oz/4¼ cups) water
• 150 g (5½ oz) boneless mutton
• 150 g (5½ oz) boneless beef
• 150 g (5½ oz) boneless chicken
• 5 cm (2-inch) cinnamon stick, broken into two
• ½ lemongrass stalk
• ½ medium onion, finely chopped
• 5 cloves
• ½ tsp fenugreek seeds
• 2 1/2 cm (1-inch) piece of ginger, peeled and finely chopped
• 2 x 2.5 cm (1-inch) pieces of rampe (pandan) leaf
• 7 fresh curry leaves
• juice of ½ lime
• 1 tsp ground cardamom
• 1 tsp ground cumin
• 1 tsp ground coriander, lightly roasted
• 200 ml (7 fl oz/generous ¾ cup) coconut milk
• 400 ml (14 fl oz/1⅔ cups) water
• 100 g (3½ oz) dried prawns (shrimp), dry-roasted and powdered
• ½ tsp fennel powder
• 1 tsp ground turmeric
• 1 tsp chilli powder
• 1 tsp salt