Jamaican Mutton Curry

Throw aside all notions of time! Mutton Curry is not to be rushed ...

Jamaican Mutton Curry Jamaican Mutton Curry

Make up a big batch so that you have leftovers, but the general measurements I used were:

For the marinade:
600g Chopped/Diced Lamb, Mutton or Goat (Bones and all)
Spice Rub*
Sea Salt & Black Pepper
Scotch Bonnet Pepper
Ginger - Couple of slices
Garlic - Couple of cloves
Fresh Thyme
Cider Vinegar

For cooking:
Large Onion
Garlic - More cloves
Large Plum Tomato
400ml Coconut Milk

Put all the meat into a large bowl and pour over your spice mix (*turmeric, ground coriander and allspice, for me), enough to coat the meat. Use a little more if there are uncovered patches. Sea salt and black pepper now, give it a good massage.

Take a Scotch Bonnet pepper, cut in half and very carefully de-seed. Drop into the meat, along with a couple of cloves of garlic sliced in half, a couple of slices of fresh ginger and a few sprigs of fresh thyme. Fold in together.

Slosh over some cider vinegar. Enough to get the meat wet, but not swimming.

Leave for 24 hours ...

Retrieve the Scotch bonnet pepper, the garlic, the ginger and the thyme.

Brown the meat in batches, transferring the meat to a large lidded ovenproof dish.

Chop the onion and blend with the retrieved garlic, ginger, a couple more cloves of garlic, perhaps a little more ginger, half of the Scotch Bonnet pepper and a chopped up plum tomato.

Fry off this mixture to take the rawness of it and pour in the can of coconut milk. Cook through for a few minutes and pour over the meat, rinsing out with water. Add further water to the bowl if necessary just to cover the meat.

Lid on and settle into an oven set on low for the day, say 125C for something like 6 hours.

About an hour before you want to eat, remove the lid, add a touch more allspice and some peeled and chopped potatoes in good sized chunks. Test for heat and drop the other half of the retrieved Scotch Bonnet pepper if so desired.

Raise the temperature to 180C and let it reduce for the hour, turning in the darkened top ever quarter of an hour, or so until well reduced and concentrated in flavour. Test for seasoning, adding sea salt to taste.

Ready to eat?

Serve out into a bowl and enjoy, perhaps with some Rice & Peas if you're so inclined.