Ingredients Jump to Instructions ↓

  1. 500 g shoulder of mutton , or lamb, on the bone

  2. 50 ml vegetable oil

  3. 3 carrots , sliced

  4. 1 white onion , sliced thinly

  5. 1 sweet potatoes , peeled and cubed

  6. 4 cloves garlic , minced

  7. 2-3 bay leaves

  8. 6 sprigs fresh thyme

  9. 400 ml reduced fat coconut milk

  10. 1 litre chicken stock

  11. coriander , to garnish

  12. 1 tbsp turmeric

  13. 1 tbsp ground coriander

  14. 1 tbsp cumin

  15. 1 tbsp black pepper

  16. 1 tsp nutmeg

  17. 1 tbsp ground allspice

  18. 4 handfuls basmati rice

  19. 400 g tin kidney beans

  20. knob of butter

  21. 1 tsp ground allspice

  22. 1 bay leaf

  23. 1 sprig fresh thyme

  24. freshly grated coconut

Instructions Jump to Ingredients ↑

  1. With a cleaver, chop the mutton into large chunks and place in a large bowl.

  2. For the curry powder: if the spices are not already ground, pound all the curry powder ingredients in a pestle and mortar.

  3. Sprinkle over the mutton and rub in, then pour over the vegetable oil.

  4. In the same bowl add the vegetables, garlic, bay leaves and thyme and mix together so everything is covered in the marinade.

  5. Leave overnight in the fridge to marinate.

  6. The next day, heat a little vegetable oil in a hot pan and brown the meat along with the vegetables, 8-10 minutes. Add the coconut milk and chicken stock to cover. Bring to the boil and simmer for 1 hour, covered.

  7. After 1 hour, remove the lid and continue to cook until the sauce reduces and thickens a little.

  8. For the rice and peas: add all the ingredients and add just enough water to cover, and bring to the boil.

  9. Simmer for 5 minutes, then turn off the heat, cover and allow to steam until the rice is cooked through.

  10. . Serve the curry with the rice and peas and a garnish of coriander.


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