- Cook Time: 1 hour 30 minutes
- Prep Time: 10 minutes plus overnight marinating
- Effort: easy
For the meat marinade
- 500 g shoulder of mutton, or lamb, on the bone
- 50 ml vegetable oil
- 3 carrots, sliced
- 1 white onion, sliced thinly
- 1 sweet potatoes, peeled and cubed
- 4 cloves garlic, minced
- 2-3 bay leaves
- 6 sprigs fresh thyme
- 400 ml reduced fat coconut milk
- 1 litre chicken stock
- coriander, to garnish
For the curry powder
- 1 tbsp turmeric
- 1 tbsp ground coriander
- 1 tbsp cumin
- 1 tbsp black pepper
- 1 tsp nutmeg
- 1 tbsp ground allspice
For the rice and peas
- 4 handfuls basmati rice
- 400 g tin kidney beans
- knob of butter
- 1 tsp ground allspice
- 1 bay leaf
- 1 sprig fresh thyme
- freshly grated coconut
1. With a cleaver, chop the mutton into large chunks and place in a large bowl.
2. For the curry powder: if the spices are not already ground, pound all the curry powder ingredients in a pestle and mortar.
3. Sprinkle over the mutton and rub in, then pour over the vegetable oil.
4. In the same bowl add the vegetables, garlic, bay leaves and thyme and mix together so everything is covered in the marinade.
5. Leave overnight in the fridge to marinate.
6. The next day, heat a little vegetable oil in a hot pan and brown the meat along with the vegetables, 8-10 minutes. Add the coconut milk and chicken stock to cover. Bring to the boil and simmer for 1 hour, covered.
7. After 1 hour, remove the lid and continue to cook until the sauce reduces and thickens a little.
8. For the rice and peas: add all the ingredients and add just enough water to cover, and bring to the boil.
9. Simmer for 5 minutes, then turn off the heat, cover and allow to steam until the rice is cooked through.
10. Serve the curry with the rice and peas and a garnish of coriander.
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