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
Method
-
Step 1
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).
-
Step 2
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.
-
Step 3
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.
Nutritional Information
- Kcals 528
- Fat 28.9g
- Saturates 10.9g
- Carbs 14.9g
- Fibre 2.2g
- Protein 53g
- Salt 2.55g
