Entree: Saint Helena, Ascension and Tristan da Cunha – Curry and Rice

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) boneless mutton or lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced, approx. 150 g
- 3 cloves (approx. 9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (15 g) curry powder (prefer a mild island-style blend)
- 1 medium tomato, chopped, approx. 150 g
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, approx. 12 oz (340 g)
- 1 cup (240 ml) beef or chicken stock (or water)
- 1 cup (240 ml) coconut milk (optional for a richer island flavor)
- 1 small hot pepper (scotch bonnet or similar), whole or slit for flavor, optional
- 1 bay leaf
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cups (360 g) long-grain white rice, rinsed
- 4 cups (950 ml) water (for cooking rice)
- 2 tbsp (8 g) fresh cilantro or parsley, chopped, for garnish

Instructions

1. Brown the meat: Heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium-high heat. Season the mutton cubes lightly with a pinch of salt and brown in batches, 3–4 minutes per side. Remove browned meat and set aside.
2. Sauté aromatics: Reduce heat to medium, add the sliced onion to the pot and sauté until soft and translucent, 6–8 minutes. Add the minced garlic and ginger and cook 1 minute until fragrant.
3. Bloom the curry: Stir in 2 tbsp (15 g) curry powder and cook 1 minute to release the spices' aroma. Add the chopped tomato and cook until it softens, about 3–4 minutes.
4. Simmer the curry: Return the browned mutton to the pot. Add the cubed potatoes, 1 cup (240 ml) stock, 1 cup (240 ml) coconut milk (if using), bay leaf, whole or slit hot pepper (if using), 1 tsp (5 g) salt, and 1/2 tsp (1 g) black pepper. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently until meat and potatoes are tender, 45–60 minutes. Stir occasionally and add a splash of water or stock if it becomes too thick.
5. Cook the rice: While the curry simmers, bring 4 cups (950 ml) water to a boil in a saucepan. Add the rinsed 2 cups (360 g) rice, stir once, reduce heat to low, cover, and cook undisturbed until water is absorbed and rice is tender, about 15–18 minutes. Remove from heat and let stand covered 5 minutes, then fluff with a fork.
6. Finish and serve: Remove the bay leaf (and hot pepper if left whole). Taste the curry and adjust seasoning. Serve generous portions of curry over the fluffy rice and garnish with chopped cilantro or parsley.