Hi guys made this up the other day and it turned out really nice .
1kg leg of mutton boneless chopped 2 inch
0.5 kg mutton leg on the bone chopped
1 large onion
2 spring onions [scallion]
1 red bell pepper
1.5 scotch bonnet hot pepper or other
4 tsp curry powder , madras , curry goat , or other all heaped tsp
1tsp all purpose seasoning optional
1 flat tsp ground black pepper
0.5 tsp dried chopped thyme
so at this point its a basic curry mutton jamaican style
for the fusion add
2 tsp coriander powder [cellentro]
1 tsp ground cumin powder
1 flat tsp turmeric powder
0.5 tsp fennel seeds
and a handful of coriander leaves
5 cloves garlic crushed
ginger half the amount of the crushed garlic
just under 1 inch of cinnamon stick
roughly chop every thing up and then mix all the ingredients together .
rub it all into the meat cover and leave in the fridge over night
next day turn the oven onto 170 c need to convert to f. get the meat out the fridge and with a fork or blunt side of knife scrape all the ingredients off the meat .and keep them to one side
place the meat onto a baking tray and brown the meat for 15 minutes turning once .
then pour out the liquid and separate the oil and discard
then get your slow cooker and put every thing in it . including the juice saved from the baking tray .
then i use about just under half cup of water if not less and rinse out the marinating bowl and baking tray then add the water to the pot .
i set my slow cooker on high . it only slightly bubbles at this temp hardly a bubble here and there . you can use heavy pan and lid on the hob on the smallest ring on the lowest setting if you dont have a slow cooker ,
but slow cooker is best if you are not used to making curry .
then cook for about 6 hours or till the meat is soft and falling of the bone and the meat has not gone to fluffy .stirring once or twice
at this point you can add 1 flat tbs tomato puree and one tbs of chopped tinned tomatoes add this just before the meat is cooked .I DID NOT ADD THE TOMATOES TO THIS DISH . just chose not to this time
with out the tomatoes its a bit more traditional indian Bangladeshi and jamaican type , to much tomato will spoil the slow cooked flavour
you may need to mix some corn flour in some water if you added to much water at the start . if using a pan add the half cup of water
you want a little bit of gravy this is all about the meat not a slurry of gravy .
check for seasoning and job done really easy and tasty
ive been eating this for 2 days now and froze the rest . so yummy you got to try it.
sorry for got to take pics of it all plated up . i had pilou rice but can go with rice and peas its all good .
enjoy . please try this and let me know what you think . if you dont have or cant get these ingredients i can offer some alternatives
1kg leg of mutton boneless chopped 2 inch
0.5 kg mutton leg on the bone chopped
1 large onion
2 spring onions [scallion]
1 red bell pepper
1.5 scotch bonnet hot pepper or other
4 tsp curry powder , madras , curry goat , or other all heaped tsp
1tsp all purpose seasoning optional
1 flat tsp ground black pepper
0.5 tsp dried chopped thyme
so at this point its a basic curry mutton jamaican style
for the fusion add
2 tsp coriander powder [cellentro]
1 tsp ground cumin powder
1 flat tsp turmeric powder
0.5 tsp fennel seeds
and a handful of coriander leaves
5 cloves garlic crushed
ginger half the amount of the crushed garlic
just under 1 inch of cinnamon stick
roughly chop every thing up and then mix all the ingredients together .
rub it all into the meat cover and leave in the fridge over night
next day turn the oven onto 170 c need to convert to f. get the meat out the fridge and with a fork or blunt side of knife scrape all the ingredients off the meat .and keep them to one side
place the meat onto a baking tray and brown the meat for 15 minutes turning once .
then pour out the liquid and separate the oil and discard
then get your slow cooker and put every thing in it . including the juice saved from the baking tray .
then i use about just under half cup of water if not less and rinse out the marinating bowl and baking tray then add the water to the pot .
i set my slow cooker on high . it only slightly bubbles at this temp hardly a bubble here and there . you can use heavy pan and lid on the hob on the smallest ring on the lowest setting if you dont have a slow cooker ,
but slow cooker is best if you are not used to making curry .
then cook for about 6 hours or till the meat is soft and falling of the bone and the meat has not gone to fluffy .stirring once or twice
at this point you can add 1 flat tbs tomato puree and one tbs of chopped tinned tomatoes add this just before the meat is cooked .I DID NOT ADD THE TOMATOES TO THIS DISH . just chose not to this time
with out the tomatoes its a bit more traditional indian Bangladeshi and jamaican type , to much tomato will spoil the slow cooked flavour
you may need to mix some corn flour in some water if you added to much water at the start . if using a pan add the half cup of water
you want a little bit of gravy this is all about the meat not a slurry of gravy .
check for seasoning and job done really easy and tasty
ive been eating this for 2 days now and froze the rest . so yummy you got to try it.
sorry for got to take pics of it all plated up . i had pilou rice but can go with rice and peas its all good .
enjoy . please try this and let me know what you think . if you dont have or cant get these ingredients i can offer some alternatives
