Palawachan (Sri Lankan Coconut Rice and Lamb Curry)

Sri Lankan coconut rice is a staple dish in Sri Lankan cuisine, often served with various curries. This recipe combines tender lamb with a rich and flavorful curry made with coconut milk and spices.

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Ingredients

Meat

• 1 pound boneless lamb shoulder, cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 1 onion chopped
• 3 cloves garlic minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste

Coconut Rice

• 1 cup uncooked long-grain rice
• 3 cups coconut milk
• 2 cups water
• 1 tablespoon vegetable oil
• 1 tablespoon salt

Curry Sauce

• 2 tablespoons ** vegetable oil**
• 1 onion chopped
• 3 cloves garlic minced
• 2 tablespoons curry paste
• 2 cups coconut milk
• 1 cup water
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Salt and black pepper to taste

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Palawachan Sauce (Coconut Rice)

Mix the following:

• 3 tablespoons vegetable oil
• 1 tablespoon salt
• 1 cup coconut milk

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Recipe Steps

1. Prepare Coconut Rice

Heat oil in a large saucepan over medium heat. Add salt and sauté for 1 minute. Add rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer until the liquid is absorbed.

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2. Marinate Lamb

In a bowl, combine lamb pieces, curry powder, cumin, turmeric, cayenne pepper, salt, and black pepper. Mix well and refrigerate for at least 30 minutes.

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3. Prepare Curry Sauce

Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté until the onion is translucent. Stir in curry paste and cook for 1-2 minutes. Add coconut milk, water, cumin, turmeric, salt, and black pepper. Bring to a boil, then reduce heat

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Generated time: 2026-03-09 19:46:01