Prep: 15 minutes
Total: 1 hour
9 ounces|250 grams lamb or mutton bones (about 5cm/2 inches long, with a little meat on them)
1 medium tomato, cut into quarters
4 cardamom pods, crushed
4 black peppercorns
4 garlic cloves
8 fresh curry leaves
3 green chillies, split lengthwise with seeds in
½ medium onion, sliced
½ teaspoon ground turmeric
14 ounces|1 2/3 cups|400ml water
½ teaspoon kosher salt
7 tablespoons|100 ml coconut milk juice of lime, to taste
Wash the bones well and put them in a medium, lidded saucepan. Add all the ingredients except the coconut milk and lime juice. Bring to the boil, then reduce the heat, half-cover the pan with the lid and simmer for 35–40 minutes. When the water is reduced almost by half, increase the heat, add the coconut milk and bring to the boil. Reduce the heat and simmer for a further 5 minutes until you have a thin broth. Taste for salt and remove from the heat. Add the lime juice, to taste, mix well and serve.
This recipe is reprinted with permission from Sri Lanka: The Cookbook by Niranjala Ellawala and Prakash Sivanathan, published by Frances Lincoln.