Mauritian Mutton Curry


Mauritian Mutton Curry

Mauritian Mutton Curry

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.

Serves 4

800g mutton / stewing lamb / goat, cut into chunks (add 200g if you’re using ‘bone in ‘ meat)

Curry paste:

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

Spices:

1 tsp turmeric powder

½ tsp ground cumin

1 tsp ground coriander

½ tsp mustard seeds

1 cinnamon stick

2 star anise

3 cloves

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!.

Leave a comment

Your email address will not be published. Required fields are marked *