WEST INDIAN LAMB CURRY RECIPES

WEST INDIAN CURRIED MUTTON RECIPE - OLIVEMAGAZINE

West Indian curried mutton recipe - olivemagazine image

Mutton is just lamb which is two years old or more so requires slow cooking to become tender. It has a slightly stronger flavour than lamb which stands up well to West Indian spices like cinnamon, cloves and allspice in this easy curry.

Provided by OLIVEMAGAZINE.COM

Categories Meat and poultry

Total Time 3 hours

Number Of Ingredients 17

Ingredients

trimmed leg of mutton 2kg, cut into roughly 5cm pieces
garlic 6 fat cloves, finely sliced
bay leaves 6 fresh
cinnamon sticks 2 small
black peppercorns 10
mild curry powder 2 tsp
ground allspice 1 tsp
ground cloves 1 level tsp
fresh nutmeg ½, finely grated
malt vinegar 5 tbsp
scotch bonnet chilli 1 (if you like it hot)
long red chillies 1-2, finely chopped
sunflower oil roughly 6 tbsp
onions 2 large, sliced
chopped tomatoes 2 × 400g tins
flaked sea salt 1 heaped tbsp
dark muscovado sugar 2 heaped tbsp

Steps:

Put the mutton in a large bowl and add the garlic, bay leaves, cinnamon sticks, peppercorns, curry powder, allspice, cloves and grated nutmeg. Rub the spices into the pieces of meat. Sprinkle over 3 tbsp vinegar and toss through the meat. To avoid potential agony, add and stir in the chilli using a spoon. Cover and leave to marinate for at least 3 hours (or up to 12 hours if you can spare the time).
Heat the oven to 170c/fan 150c/gas 3. Heat 2 tbsp oil in a large flameproof casserole and fry the mutton with the garlic and spices in batches until browned on all sides, adding more oil when necessary. Transfer the meat to a plate and put aside. Add a little more oil to the casserole and cook the onions until softened and golden. Deglaze the pan with the remaining vinegar, stirring to lift the sediment from the bottom of the pan.
Return the meat and stir into the onions. add the tomatoes, sea salt, sugar and 150ml water. Bring to a simmer. Cover with a lid and transfer to the oven. Cook for 2-2½ hours until the meat is very tender. You can serve the curry with rice, fried with softened onion and half a rinsed and drained tin of kidney beans.

Nutrition Facts : Calories 528 calories, FatContent 28 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 2 grams fibre, ProteinContent 53 grams protein, SodiumContent 2000 milligrams of sodium

EASY LAMB CURRY RECIPES - OLIVEMAGAZINE

Easy Lamb Curry Recipes - olivemagazine image

From to Caribbean-style to lamb dhansak and bhuna, try our lamb curry recipes for midweek meals and easy entertaining

Provided by OLIVEMAGAZINE.COM

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