Mutton Chop Curry

Name: Mutton Chop Curry
Yield: Serves 4
Cuisine: British
Ingredients: 1 tbsp vegetable oil; salt and freshly ground black pepper; a few sprigs of coriander, roughly chopped; 500 ml lamb or beef stock; salt and freshly ground black pepper; 1 tbsp tomato purée; 500 ml lamb or beef stock; 1 tbsp cumin seeds; 1-2 tbsp dried chilli flakes; ½ tbsp caraway seeds; ½ tbsp nigella seeds; 1 tbsp turmeric; 8 cloves; 1 tbsp mustard seeds; ½ tbsp cardamom seeds (from green cardamom pods); 1 tbsp fenugreek seeds; 1 tbsp fennel seeds; 1 tbsp fenugreek leaves; 75 g ghee (or half oil, half butter mix); 75 g ghee (or half oil, half butter mix); 3 garlic cloves, peeled and crushed; 2 medium red onions, peeled and finely chopped; a good pinch of saffron strands; a small piece of fresh root ginger, peeled and finely grated; 2 tbsp roasted curry spice mix; a good handful of curry leaves; 1 tbsp ground cumin; ½ tbsp cardamom seeds (from green cardamom pods); 1 tbsp ground coriander; 1 tsp ground cinnamon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

The oyster & chop House menu wouldn’t be the same without a mutton chop or halibut collar curry. For some reason, most restaurants and butchers struggle to sell mutton but we can’t seem to cook enough of it. Out of the traditional mutton breed season, we use Blackface or Herdwick, which have different lambing seasons.

Make a quantity of the roasted curry spices as below and keep in a sealed jar - you’ll have enough for a few batches of curry.

Ingredients

Europe
United Kingdom
Main course
Gluten-free

Ingredients

Method