For the curry paste:
For the curry:
You will need a casserole dish with a lid and a Nutribullet, food processor or blender.
Prep time: 20 minutes
Cooking time: 1 hour 30minutes
Total time: 1 hour 50 minutes
Preheat the oven to 180/350/gas 4.
Heat the rapeseed oil in a casserole dish over a high heat. Season the mutton with Maldon sea salt and freshly ground pepper.
Add the mutton and brown (in batches if necessary) until it has taken on some colour.
Place all of the curry paste ingredients into a Nutribullet, food processor or blender and blitz until smooth. Add a tablespoon of water to loosen if necessary.
Turn down the casserole dish on the heat to medium to low. Add the curry paste and stir well. Sauté for 10 minutes.
Add the tin of tomatoes, coconut milk, cinnamon stick, lemon juice and honey.
Bring to a simmer and pop a lid on. Place in the oven for 1 hour and 30 minutes, checking after 1 hour and 15 minutes.
The meat should be tender and easy to break with the side of a spoon.
If the sauce is too thick, loosen by adding a tablespoon of water. This can be repeated to the right consistency for you.
Taste and adjust the salt, pepper, or lemon juice as necessary.
Serve with basmati rice and chopped flat leaf parsley or coriander.
DOWNLOAD OR PRINT RECIPE HERE.
If you can’t find mutton, diced leg or shoulder of lamb will work equally well. It will simply have a lighter taste and be less buttery.”