Origin of dish:
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Type of cooking:
Preparation time: 60 minutes
Cooking time: 120 minutes
Ingredients (serves 2):Method: 1-Wash the meat and place in a dry mixing bowl.
2-Add two tablesppons of allpurpose, mild curry powder, one tablespoon of turmeric, mix very well till the meat is fully covered. and allow the meat to marinate for at least an hour (better to marinate over night if possible) to save time then all you have to do is prepare the other ingredients. which will only take 5mins.
3-Chop the onion, and half of the scotch bonet(be careful as the pepper is very hot add just a few seeds from the pepper as it is very hot)add the tyme the onion and scotch bonet and grater the garlic with the smaller part of the grater and mix well again, empty in to a medium saucepan and add water so it is just covering the meat place the lid and allow it to cook slowly. If at any time the juice starts to reduce to much simply top up with hot water not too much just so the meat is nearly covered. Half an hour before the curry is ready peel and slice one potato and place on the top of the meat and allow that to cook for a futher half an hour and when that has past your curry mutton will be ready to eat, delicious with white basmati rice.