Curry Mutton
Mutton is one of the most underrated, delicious and great value meats available and let’s be honest when you curry anything it tastes even better!
It maybe a little hard to find in the U.K as it isn’t readily available in many supermarkets. You can get your hands on this through your butcher though I would definitely recommend you do it and try this tasty curry recipe for yourself.
Like most recipes there are elements you can adapt to your taste, this one has a lot of scotch bonnet pepper in it. You can easily leave that out or use some milder chillies. It really won’t take away the flavour if you use the other key ingredients.
The must haves are All Purpose Seasoning, Fresh Garlic and Ginger, Thyme, Black Pepper, Nutmeg and Pimento Seeds, the staples for any Caribbean inspired meal!
Mutton is commonly used in Middle Eastern, Indian and Asian cuisines but also used in a lot of African, Caribbean, Australian and New Zealand dishes too so it really is popular globally
The inspiration for this recipe comes again from my love of Caribbean food. Anything with some flavour and spice for me! I have been cooking this recipe for a long time and perfected my own version over the years.
Cooked in a traditional dutch pot tastes even better, you can though use any cast iron pot, or even a pressure cooker these days, it will save you time and energy.
Curry Mutton
Equipment
- 1 Pressure Cooker (Or you can use a cast iron pot on the hob)
Ingredients
- 1.5 kg Mutton Shoulder with bone ( cut into small pieces, your butcher can do this for you)
- 2 Scotch Bonnet Peppers ( chopped )
- 2 cloves Garlic ( grated )
- 1 inch piece Ginger ( grated )
- 3 Sprigs Thyme
- 6 Pimento Seeds
- 4 tbsp All Purpose Seasoning
- 1 tbsp Salt / Pepper
- 1/2 tsp Nutmeg
- 1 Lemon to clean meat
- 2 tbsp Olive Oil
- 2 Onions ( chopped )
- 2 Sweet Peppers ( chopped )
- 4 tbsp Curry Powder ( I use Dunns River )
Instructions
- Use the lemon and water to wash the meat
- For best results season and leave to marinade for 12 hours, if that isn't possible at least 3 hours will get you a good taste
- To the meat, add the grated garlic and ginger, chopped scotch bonnet peppers, onions, sweet peppers, curry powder, all purpose seasoning, salt/pepper, pimento seeds, thyme, nutmeg and olive oil and stir well ( preferably massage spices into meat but use a glove with those chillies!!)
- Leave to marinade as above
- When ready to cook just transfer to your pressure cooker and put timer on for 1hr 45 minutes.
- Serve and enjoy!
Notes
- You can use a dutch pot on a medium heat instead if you don’t have a pressure cooker but it will take longer, 2-3 hours at least, check after 2 hours for tender meat, it should melt in your mouth.
- You can leave the chilli out if you don’t like the heat, it won’t affect the taste as the other ingredients will add massive flavour.
