Curry Mutton

A slow-cooked Caribbean-style mutton curry marinated in red wine and herbs, finished with dark chocolate and pomegranate molasses.

Dinner Mutton Spicy Slow Cooked Curry

Estimated Nutrition

Calories

1810.1

kcal / serving

7240.5 kcal total

Carbs

28.1g

per serving

112.4 g total

Fat

105.1g

per serving

420.5 g total

Protein

162.1g

per serving

648.2 g total

Cook Time

240

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Dark Chocolate

70% cocoa solids

CondimentsSauces

1.5

tbsp

Pomegranate Molasses

optional

Liquids

400

Red Wine

Lamb Stock

Meat

3.4

Mutton

on the bone, chopped

NutsSeeds

sprig

Lemon Thyme

chopped

handful

Coriander

chopped

pinch

Black Pepper

freshly ground

clove

Garlic

crushed

piece

Clove

whole

piece

Cinnamon Bark

piece

Cardamom Pod

crushed

tsp

Cumin

ground

tsp

Thyme

chopped

piece

Bay Leaf

tsp

Chili Powder

tsp

Curry Powder

mild

tbsp

Garam Masala

OilsFats

tbsp

Olive Oil

for frying

Vegetables

piece

Onion

finely chopped

piece

Scotch Bonnet Chilli

chopped

piece

Green Birds Eye Chilli

chopped

0.5

piece

Red Chilli

to taste

0.5

piece

Green Chilli

to taste

Method

Heat a splash of olive oil in a large deep saucepan.

Add the dry spices and chillies to the oil, excluding the chocolate, molasses, and stock.

Cover and simmer on very low heat for 3 to 4 hours until the meat is tender.

Grate the chocolate into the pan and stir in the pomegranate molasses if using.

Sizzle the meat for a few minutes before adding the marinade liquid and 1 litre of stock.

Stir the spices for a few minutes until aromatic, then add the marinated mutton.

Combine the marinade ingredients in a bowl with the mutton and refrigerate for one hour or overnight.