Curry Mutton 

One of the most famous dishes in Caribbean cuisine is curry goat. I couldn’t find any goat at the shops so I bought mutton instead, but use goat if you’re lucky enough to find some.

I made rice and peas to go with my curry but plain rice is equally as good with this dish.

I also had to fry up some plantain as I’m obsessed with it, could literally eat it all day, everyday!

This curry is full of flavour and tastes pretty damn good! The meat is so tender it literally falls off the bone!

You don’t want the liquid to cook out so make sure you keep topping up with water as you want sauce with this dish or it’ll be dry.

Ingredients:

• 3lbs mutton or goat 
• 5 tbsp medium curry powder 
• 1 tsp salt 
• 1 tsp pepper
• 1 tsp ground ginger 
• 1 tsp allspice
• 2 tsp ground turmeric
• 4 tbsp sunflower oil 
• 1 large onion, finely chopped
• 5 garlic cloves, minced 
• 1 x 400ml can coconut milk 
• 800ml water 
• 3 spring onions, chopped 
• Large handful of fresh thyme 
• 8 baby potatoes, peeled and chopped into small chunks
• 1 scotch bonnet 

Put the mutton in a bowl and add 2 tbsp of the curry powder alike with the salt, pepper, ginger, allspice and turmeric. Mix it all into the meat, cover with cling film and leave to marinate over night to get the most flavour, or for 3 hours if you’re short on time.

Heat the oil in a Dutch pot or a large pot over a medium heat and add the onions along with 1 tsp of curry powder and the garlic. Cook for 3-5 minutes until dark brown. Then add 2 tbsp of the coconut milk to create a paste.

Add the mutton to the pot and sauté until the meat has browned all over. Add half the water and the rest of the coconut milk, stir then cover and leave to simmer on a low-medium heat for 2 hours, stirring occasionally to endure the meat doesn’t catch at the bottom of the pot. Add 2 tbsp of curry powder after an hour of cooking and add more water if necessary.

After 2 hours, add the remaining curry powder, to taste and more water if needed.

Add the spring onions, thyme, potatoes and scotch bonnet and cook for a further 20 minutes. Remove the scotch bonnet (or leave it for longer if you’re feeling brave/ like it hot!!), cover and cook for a further 30 minutes until the meat is tender. 

Serve with rice and plantain. Bon appétit!