Good Food

Being a mix of English and Jamaican heritage I grew up eating a range of different foods. This included curry mutton when taking a trip to my Grandmas house on Sunday’s. 
I have always loved this dish, I think most people who have tried it do too. If you have a Caribbean Grandma you’ll understand that trying to get a recipe out of them is like trying to get blood out of a stone. I’ve asked for this  recipe for yearsssss. All I got was ‘Oh child, I don’t know, a little bit of this, a little bit of that, I just make it. I’m old but mi can still cook!’ 😂 Thanks Gran, real helpful.
So with the help of Aunties and my own trial and error I have developed what I think is a pretty good recipe. I wouldn’t normally share it with anyone, but seeing as you are reading my blog. We’re family. 
Ingredients serves 3-4
1kg mutton on the bone (the butcher will cut this into chunks for you)
5 tbsp Dunn’s River Curry Power
2 tbsp Dunn’s River All Purpose 
1 onion
1 spring onion
4 cloves of garlic 
1/2 scotch bonnet
2 tsp chopped ginger 
2 sprigs of thyme 
3 tbsp oil
500ml water
1 tbsp bisto
1 tbsp ketchup 
1.Season the meat with 4 tbsp of curry power & 1 tbsp of all purpose, 
2. Chop onion, spring onion, garlic, scotch Bonner & ginger 
3. Add this to the meat along with the thyme
4. Season overnight
5. When you are ready to start, remove all chopped seasoning from the meat and set to inside
6. Mix remaining curry power and all purpose with oil and cook for a few minutes forming a paste 
7. Brown the meat 
8. Add water, bisto and ketchup and leave to simmer for 2 hours 
9. Keep checking and adding small bits of water if needed
10. Add the remaining of the seasoning and continue to simmer for another hour or possibiliy more
11. The sauce should be thick and meat be extremely tender 
12. Serve with bastmai rice and salad or coleslaw and ennjjooyyy ❤️

Thank me later. If you make this, upload a pic to IG or FB and tag me 😘
Love from Jade 

Leave a Reply

Your email address will not be published. Required fields are marked *