Caribbean Style Ovine or Lamb Curry
Ingredients:
1kg of diced mutton
1 tbsp Plain or GF Flour
2 tbsp Cooking Oil
4 Cloves Garlic (chopped)
1 Onion, sliced
1 tbsp Tomato Paste
3 tbsp Curry Powder
1 tbsp All Purpose Seasoning
1/2 tsp All Spice
Fresh Thyme
2 medium White Potatoes
1 tsp Chilies, chopped
100ml Water
Method:
Coat the mutton with the flour, salt and pepper, set aside.
Heat some cooking oil in a casserole dish, brown the mutton, then remove from the dish and drain any excess fat.
Add cooking oil to the casserole dish, add the sliced onion and cook for 5-6 min, adding the garlic chillies, cook for 2-3 minutes.
Next stir through the tomato paste, cook for 2 minutes. Add the water and stir well.
Add the curry powder, all-purpose seasoning, thyme, all spice. Simmer before returning the meat, stirring well.
Add enough water to just cover the mutton and bring to a simmer. Cover and lower the heat to simmer for around 2-3 hours, stirring occasionally. Alternatively, cook in pre-heated oven at 140C for 2-3 hours or in a slow cooker.
Once the meat is almost cooked, peel & chop the potatoes and add to the pot and return to the heat, cook for around 15 minutes until the potatoes are soft.
Remove from heat and leave to rest for 15-20 minutes with the lid on.
Season with salt and pepper and adjust the sauce texture with more stock or water if needed. Serve with rice and peas, dumplings. Serves 4 to 6.
This post was created in collaboration with The Falkland Islands Meat Company
Naturally, Proudly Falkland Islands