Curried Mutton

With Shana

Ingredients - Serves 6-8

1kg Mutton washed in lemon / malt vinegar 

3 tbsp Garlic paste or fresh garlic 

2 tbsp minced ginger

25g Thyme- fresh

1 tbsp Turmeric 

2 tbsp Madras curry powder/curry powder

2 tbsp Mutton curry powder 

1 tbsp All purpose seasoning

Generous pinch Black pepper ground & salt 

1 whole Scotch bonnet

1 tbsp Whole pimentos- allspice berries

1 White onion

3 Spring onions

1 White potato, peeled and cut into chunks  

1 Carrot, halved and sliced 

Dutch pot to cook in

Coleslaw

½ white cabbage, finely sliced 

1 carrot, grated 

Tbsp malt vinegar 

2 tbsp Salad cream & mayo

1 tbsp sugar 

Generous pinch salt 

¼ onion, diced 


Basmati rice- butter or stork margarine to add in

Plaintain

Avocado sliced

Side salad


Method 

  1. Wash the meat in vinegar and lemon and wash out twice 

  2. My gran would let the meat marinate overnight to let the flavours infuse alternatively, marinate for at least 2 hours

  3. Blend half the onion, garlic, ginger, carrot, spring onions, green and red pepper, splash of oil and water. Blend until smooth 

  4. Season the meat with curry powders, all purpose seasoning, garlic, onion, peppers,carrots, ginger, thyme, turmeric, pimentos seeds, black pepper, salt, all purpose seasoning and mix 

  5. Add the blended spices and mix 

  6. Place a dutch pot on a medium heat and sprinkle some of betapacs curry powder in hot oil (not too hot)

  7. Add the seasoned meat into the oil once the curry powder is slightly burnt and put the lid on to sear for a few minutes- do not add water at this point as the meat will release its own water 

  8. Take lid off and mix and add 400ml boiling water. Cook for 45 minutes

  9. Then add diced potatoes, carrots and a scotch bonnet 

  10. Cook further for another 15/20 minutes or until meat and potatoes are soft

  11. Serve hot with white rice, plantain, coleslaw and my nanny always liked to serve with avocado slices on the side