This is a recipe Gordon Ramsey did a few years back for a BBC programme, but sadly no longer available on their website. A friend had given me a shoulder of wild goat as he knew I liked playing around cooking stuff, & so I decided to give the recipe a try. I’m glad I wrote it down before it disappeared from the BBC website, as it’s now my go-to curry – melt in the mouth mutton (or lamb, or goat if you can get it!) with hints of aniseed & cinnamon with a healthy chilli hit. I normally make double quantities so I can freeze it, & served with naan, paratha & pickles, is an equal to the majority of takeaways I’ve had.
800g mutton / stewing lamb / goat, cut into chunks (add 200g if you’re using ‘bone in ‘ meat)
2 small onions, roughly chopped
Thumb sized piece of fresh ginger, roughly chopped
5 small green chillies (adjust the quantity up or down depending on preference – 5 is fairly hot)
5 cloves of garlic
½ tsp salt
2 tbsp vegetable oil
1 tsp turmeric powder
½ tsp ground cumin
1 tsp ground coriander
½ tsp mustard seeds
1 cinnamon stick
2 star anise
5 cardamom pods
5 curry leaves
1 tin chopped tomatoes
400ml chicken stock
Preheat the oven to 180 °C / 160 °C fan / gas mark 4 & place a large oven proof pot on the hob on a high heat, add some oil & brown the meat in batches. It’s important to give this time, & not over crowd the pot – you want the meat to brown, not just go grey.
Whilst the meat is browning, place the curry paste ingredients in a food processor & pulse until it forms a paste.
Remove the mead from the pot, reduce heat to medium & add the curry paste. Cook for 3 minutes until it starts to take on some colour, then add the spices & cook for a further 2 minutes. Add the meat back into the pot along with the tomatoes & stock. Stir & bring to a simmer.
Place a lid on the pot (or cover tightly with foil if you don’t have a lid) & place in the oven for 3-4 hours – the meat should be fall-apart tender at this point & the sauce reduced nicely. Serve with the Indian sundries of your choice!.