Black Lamb Curry
At a glance
3 tablespoons Ceylon Dark Curry Powder, recipe here, or less for a milder curry
Place the curry powder and the 1/2 cup water in a blender and puree to a smooth, thin paste. Toss the lamb cubes in the mixture and marinate for an hour at room temperature.
In a pan, saute the chiles and the onion in the oil until soft. Add the lamb and the marinade, and 2 cups of water. Bring to a boil, reduce the heat, and simmer, covered, until the lamb is tender, about 1 hour, or until the lamb starts to fall apart. Add more water if necessary.
Sri Lanka is famous for its fiery cuisine, and this is one of the hottest of all Sri Lankan dishes.