Curry Mutton

Curry Mutton

Curry Mutton

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Diced mutton is a fantastically flavoursome meat, cook a bit longer and enjoy the taste, absolutely delicious. This classic curry is generous with the chilli but the mutton still shines through.
Servings
4-6 servings
Cook Time
2 hours

Servings
4-6 servings
Cook Time
2 hours

Curry Mutton

Curry Mutton

Print Recipe

Diced mutton is a fantastically flavoursome meat, cook a bit longer and enjoy the taste, absolutely delicious. This classic curry is generous with the chilli but the mutton still shines through.
Servings
4-6 servings
Cook Time
2 hours

Servings
4-6 servings
Cook Time
2 hours

Ingredients


Servings: servings

Instructions
  1. For the first marinade, combine all the ingredients for the marinade in a bowl. Add the chopped mutton. Cover with cling film and leave to sit in the fridge for about an hour or overnight if possible.

  2. For the dry spice fry, heat a splash of olive oil in a very large deep saucepan. Gradually add all the ingredients for the dry spice fry, except the chocolate, pomegranate molasses and the stock, to the olive oil.

    Stir the ingredients in the oil for a few minutes until they release their aroma, then add the marinated mutton.

  3. Allow the meat to sizzle in the saucepan (be careful, it may splatter) for a few minutes and then pour on the liquid from the marinade and the stock.

  4. Grate the chocolate on top and add the pomegranate molasses (if using).

  5. Cover the saucepan and leave it to cook on a very low heat for about 3-4 hours. The curry is cooked and ready to serve when the meat is soft and falls off the bone.

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Ruth Harris
Ruth Harris

My name is Ruth and myself and my children run our small family farm and Harris Farm Meats. We are small and that’s the way we like it, we know each and every animal and can give them the best ethical individual care. We truly work on and believe in the five principles of animal welfare.

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