Entree: British Indian Ocean Territory – Southern Culinary Region – Mutton Curry (Fragrant spiced curry of tender mutton simmered in tomatoes and coconut milk)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 1.5 lb (680 g) mutton (bone-in shoulder or neck), cut into 1–1.5 inch pieces
- 3 tbsp (45 ml) vegetable oil or ghee
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 ml) grated fresh ginger
- 2 tbsp (14 g) curry powder
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1 cinnamon stick (about 3 inches)
- 3 green cardamom pods, lightly crushed
- 1 bay leaf
- 2 medium tomatoes, chopped
- 14 fl oz (400 ml) coconut milk (one standard can)
- 1 cup (240 ml) water or stock
- 1–2 tsp (5–10 g) salt, to taste
- 1–2 tsp (5–10 g) sugar, optional to balance acidity
- 2 small green chilies, sliced (optional)
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Heat the oil or ghee in a heavy pot over medium-high heat, brown the mutton pieces in batches until well colored, then remove and set aside. In the same pot reduce heat to medium, add the sliced onions and cook until deep golden, about 10–12 minutes; add garlic and ginger and sauté 1 minute. Stir in curry powder, turmeric, ground coriander, cumin, cinnamon stick, cardamom, and bay leaf and cook briefly until fragrant, then add the chopped tomatoes and cook until they break down and the mixture is thick.
2. Return the browned mutton to the pot, add the coconut milk and water or stock, bring to a simmer, then reduce heat to low and cook gently, partially covered, until the mutton is tender, about 1½–2 hours (longer for older meat). Stir in salt, sugar if using, and green chilies during the last 15 minutes; finish with lemon juice and garnish with chopped cilantro. Serve hot with rice or flatbreads.