Jamaican Curried Mutton

Name: Jamaican Curried Mutton
Prep time: 2 h 20 min
Cook time: 2 h
Total time: 4 h 20 min
Cuisine: Northern Europe
Ingredients: 4 cardamom pods, split; 1 tbsp each coriander and cumin seeds; 1 tbsp each coriander and cumin seeds; ½ tbsp each black peppercorns, fenugreek and mustard seeds; ½ tbsp each black peppercorns, fenugreek and mustard seeds; ½ tbsp each black peppercorns, fenugreek and mustard seeds; 1 cinnamon stick, broken up; 1 tbsp each ground ginger and turmeric; 1 tbsp each ground ginger and turmeric; 3 tsp ground allspice; 1 kg scrag end of mutton or lamb (or boneless shoulder if preferred); 1 kg scrag end of mutton or lamb (or boneless shoulder if preferred); 1 kg scrag end of mutton or lamb (or boneless shoulder if preferred); 1 lime, juiced; 1 lime, juiced; ½ tsp salt; Sprig of thyme; 1 small onion, thinly sliced; 1 clove of garlic, finely chopped; ½ scotch bonnet or 2 bird’s eye chillies, finely chopped; ½ scotch bonnet or 2 bird’s eye chillies, finely chopped; Knob of butter; 1 tbsp sunflower oil; 1 medium potato; 2 spring onions, sliced; Fresh coriander, roughly chopped

Preparation info

Serves:
4

Difficulty
Easy
Ready in
4 hr 30

Appears in

Strong and Northern

By Katie Fisher

Published 2019

About

Ingredients

For the Spice Blend

4 cardamom pods, split
1 tbsp each coriander and cumin seeds
½

Europe
Americas
Jamaica
United Kingdom
Sheffield
Main course
Gluten-free

Method

Cut the mutton or lamb into thick slices. Sprinkle the meat with the lime juice and salt, then leave to rest while you prepare the spice blend.

For the Spice Blend

Lightly toast the whole spices in a dry frying pan, then grind them to a fine powder in a pestle and mortar or spice grinder. Stir in the ginger, turmeric and allspice.