Carry de Mouton

Name: Carry de Mouton
Yield: Serves 6
Cuisine: Americas
Ingredients: 3 tablespoons lime, or lemon, juice; 6-tablespoons double cream; 8 fl oz. coconut milk; 8 fl oz. stock (chicken or lamb); Salt, freshly ground pepper to taste; ⅛ teaspoon cinnamon; 2½ lb. lean lamb, cut into 1-inch cubes; ⅛ teaspoon nutmeg; 2 oz. unsalted butter; 1 onion, finely chopped; 2 medium tomatoes, peeled and chopped; ½ teaspoon thyme; 4 oz. ham, cut in dice; 2 whole cloves; 1 bay leaf; 3 cloves garlic, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

It could be argued that it is not really a curry since it contains so few of the curry spices. Whatever it is called it is a beautifully subtle dish.

Ingredients

2½ lb. lean lamb, cut into 1-inch cubes
2 oz. unsalted butter
1

Americas
Guadeloupe
Main course
Caribbean
Gluten-free

Method

Heat the butter in a heavy covered casserole or baking pan. Add the onion and sauté until tender but not browned. Add the ham, tomatoes, thyme, bay leaf, garlic, cloves, nutmeg, cinnamon, salt and pepper. Stir and cook for 3 or 4 minutes. Add the lamb and cook for about 5 minutes longer, stirring from time to time. Add the stock, coconut milk and cream and simmer, covered, for about 2 hours, or