A celebratory feast centred around a warming lamb curry with Sri Lankan snacks and sides.
Slow-cooked lamb in a curry sauce flavoured with roasted coconut and house-made curry powder.
Aubergine ‘moju’ – a salad of roasted, lightly pickled aubergine, green chilli and onion.
Chicken thighs marinated in lemongrass, ginger, garlic and Hoppers’ Kalupol spice blend
Crunchy, croquette-like rolls filled with curried mutton, with tangy, spiced ketchup for dipping
 ‘Love Cake’ – a Sri Lankan special occasion cake made with semolina, cashews nuts and warming spices
The curry is garnished with pickled onions and curry leaves
  • Load image into Gallery viewer, A celebratory feast centred around a warming lamb curry with Sri Lankan snacks and sides.
  • Load image into Gallery viewer, Slow-cooked lamb in a curry sauce flavoured with roasted coconut and house-made curry powder.
  • Load image into Gallery viewer, Aubergine ‘moju’ – a salad of roasted, lightly pickled aubergine, green chilli and onion.
  • Load image into Gallery viewer, Chicken thighs marinated in lemongrass, ginger, garlic and Hoppers’ Kalupol spice blend
  • Load image into Gallery viewer, Crunchy, croquette-like rolls filled with curried mutton, with tangy, spiced ketchup for dipping
  • Load image into Gallery viewer,  ‘Love Cake’ – a Sri Lankan special occasion cake made with semolina, cashews nuts and warming spices
  • Load image into Gallery viewer, The curry is garnished with pickled onions and curry leaves

Sri Lankan Celebration for Four

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£120.00
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£120.00
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“Our lamb shank curry is one of our most decadent curries – perfect for a cold, wintery night”, says Hoppers director Karan Gokani about the centrepiece of his latest menu, “traditionally, it would be made with goat, but our version makes the most of British lamb.”

Start by snacking on crunchy curried mutton rolls, with a mildly spiced ketchup for dipping. Next, chicken thighs are marinated in lemongrass, ginger, garlic and Hoppers’ Kalupol spice blend, ready to be cooked until succulent, smothered in spiced butter and finished with crispy fried ginger and pandan leaves.

For the main event, British lamb shoulder is slow-cooked in a sauce flavoured with roasted coconut and house-made curry powder, until tender. It’s served with flaky rotis for mopping up the sauce, and a refreshing aubergine ‘moju’ salad. “The salad is inspired by one of my favourite Sri Lankan pickles,” says Karan “we lightly pickle cooked aubergine chunks in coconut vinegar and mustard, then toss with fresh herbs and red onion for a burst of freshness”.

Finish with Hoppers’ Love Cake – a traditional Sri Lankan special occasion cake made with semolina, cashews nuts and warming spices. “We’ve spent years perfecting our recipe,” says Karan, “it’s a nutty, aromatic cake that’s fudgy in the centre and just set on the outside. We include dried fruits and peels for the festive season, to replicate the flavours of a traditional mince pie”.