Curry mutton is one of our favourite dishes from the Caribbean. We always have this dish at family parties and get togethers of all kinds. Usually at parties, this is served towards the end of the night with roti, plain rice or rice and peas. Serves 6
1 kg Mutton diced with any gristle and fat removed
1 Large onion chopped
3 Cloves Garlic minced
Few sprigs fresh thyme
2 Bay leaves
1 tsp Ground allspice
½ tsp Ground cloves
¼ Cup Vegetable oil
¼ Cup Butter
1 Scotch bonnet pepper left whole
2 Cups vegetable stock, lamb stock or water
1 Cup coconut milk
1 tsp Salt
1 tsp Black pepper
- In a non metallic bowl place mutton, onions, garlic, thyme, curry powder, allspice, cloves, bay leaves and oil.
- Mix all ingredients together well. Cover bowl and marinade for 2 to 3 hours or overnight in fridge.
- In large frying pan place butter with a little oil, allow to melt on medium heat.
- Add mutton to frying pan and fry on medium heat for about 10 to 15 minutes stirring frequently until brown.
- Add stock, coconut milk and scotch bonnet pepper, bring to the boil. Lower heat and simmer gently for 90 minutes or until meat is tender.
- For a thickened sauce increase heat for the last 10 minutes stirring occasionally without breaking up meat pieces.
- Serve with Roti or boiled rice.
Lamb, goat, chicken or beef can be used instead of mutton in this recipe.
Taken from our first book Tan Rosie Caribbean Supper Club Recipe Book OUT NOW.