Effortless mutton curry recipe
Ingredients
Serves 4-6
For the curry paste:
- 1 onion, peeled and roughly chopped
- 1/2 fennel, end and core removed, roughly chopped
- 1 green pepper, deseeded and roughly chopped
- 1 lemongrass, ends and outer leaves removed, roughly chopped
- 1 heaped ground turmeric
- 2cm fresh ginger, peeled and finely diced
- 4 cloves of garlic, peeled and finely diced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon Maldon sea salt
- A good grind of black pepper
- 2 tablespoons of rapeseed oil
For the curry:
- 1 tablespoon of rapeseed oil
- 850g mutton, finely diced (or lamb)
- 400g tinned tomatoes
- 100ml light coconut milk
- Juice of 1/2 lemon
- 1 tablespoon of runny honey
- Cinnamon stick
- 50 ml water at the end to loosen
- A handful of chopped flat leaf parsley or fresh coriander to serve
You will need a casserole dish with a lid and a Nutribullet, food processor or blender.
Timings
Prep time: 20 minutes
Cooking time: 1 hour 30minutes
Total time: 1 hour 50 minutes
Effortless mutton curry recipe
Mutton is a beautiful meat to slow-cook and therefore lends itself well for winter. Mutton is categorised as sheep aged 2-5 years and is darker and stronger in flavour to lamb. It’s also cheaper and is known as an ethical cut of meat. The lovely fresh vegetables and aromatic spices in the curry paste, as well as the acidity in the tinned tomatoes and creaminess of the coconut, help to break down the fibres in the mutton, leaving you with a delicious, warming buttery-tender curry that epitomises Autumn and Winter cooking.
Method
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. SautƩ 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.”
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