Olive Magazine
West Indian curried mutton

West Indian curried mutton

Published: December 19, 2014 at 2:29 pm
  • Preparation and cooking time
    • Total time
    • + overnight marinating
  • A little effort
  • Serves 8

Mutton is just lamb which is two years old or more so requires slow cooking to become tender. It has a slightly stronger flavour than lamb which stands up well to West Indian spices like cinnamon, cloves and allspice in this easy curry.


Try this West Indian curried mutton, then check out our Sri Lankan mutton rolls, mutton keema and curried mutton pie.


  • 2kg trimmed leg of mutton, cut into roughly 5cm pieces
  • 6 fat cloves garlic, finely sliced
  • 6 fresh bay leaves
  • 2 small cinnamon sticks
  • 10 black peppercorns
  • 2 tsp mild curry powder
  • 1 tsp ground allspice
  • 1 level tsp ground cloves
  • ½ fresh nutmeg, finely grated
  • 5 tbsp malt vinegar
  • 1 scotch bonnet chilli (if you like it hot)
  • 1-2 long red chillies, finely chopped
  • roughly 6 tbsp sunflower oil
  • 2 large onions, sliced
  • 2 × 400g tins chopped tomatoes
  • 1 heaped tbsp flaked sea salt
  • 2 heaped tbsp dark muscovado sugar


  • 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.


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