Name: Mutton Chop Curry
Yield: Serves 4
Cuisine: British
Ingredients: 1 tbsp fennel seeds; 75 g ghee (or half oil, half butter mix); a few sprigs of coriander, roughly chopped; ½ tbsp caraway seeds; salt and freshly ground black pepper; 12 mutton chops or cutlets; 1 tbsp cumin seeds; ½ tbsp cardamom seeds (from green cardamom pods); 2 medium red onions, peeled and finely chopped; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tsp ground cinnamon; 1 tbsp fenugreek leaves; 500 ml lamb or beef stock; a good handful of curry leaves; 1 tbsp mustard seeds; 2-3 tbsp natural yoghurt; 1 tbsp vegetable oil; ½ tbsp nigella seeds; 3 garlic cloves, peeled and crushed; 1 tbsp tomato purée; a small piece of fresh root ginger, peeled and finely grated; a good pinch of saffron strands; 1-2 tbsp dried chilli flakes; 1 tbsp fenugreek seeds; 8 cloves; 1 tbsp turmeric; 2 tbsp roasted curry spice mix

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.