Goa Mutton Curry
Goan mutton curry, said the chef. Don't know if it's Goan but I loved it. I have tried this recipe without the red chillies yet it was tasty. The flavour profile is super. This recipe (with my tweaks) is a keeper! Happy Feast!
• 800g mutton, goat or lamb - cut into
bite sized pieces
• 1 teaspoon ground turmeric
• 2 tablespoons garlic and ginger paste
• Juice of one lime
• 1 tablespoon flaky sea salt
• 1 tablespoon vegetable oil
• 15 curry leaves
• 2 black cardamom pods
• 5 cloves
• 15 black peppercorns
• 3 dried red chillies (1 Kashmiri, 2
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 2 bay leaves
• 2 onions – finely chopped
• 8 cloves of garlic, left in their skins and crushed
• 1 inch ginger, crushed
• 100g dried grated coconut
• 2 tablespoons white wine vinegar
Place the mutton pieces in a large bowl and mix in the turmeric, garlic and ginger paste, lime juice and salt.
Allow to marinate for about four hours or overnight.
When ready to cook, heat the oil in a large wok or pan over medium high heat.
When the oil begins to bubble, add the curry leaves, cardamom pods, cloves, peppercorns, dried chillies, coriander seeds and bay leaves.
Fry for about two minutes, stirring the spices so that they cook evenly and don’t burn.
Add the chopped onions and the crushed garlic and ginger and fry until the onions are soft, translucent and lightly browned. Be careful not to burn the garlic.
Pour in the grated coconut and continue to fry until it is light brown in colour. Remove the pan from the heat to cool.
When cooled, blend with about 250ml of water into a fine paste.
Place the marinated mutton in a large wok with about 1 liter of chicken stock or water and bring to a boil over medium high heat.
Add the onion mixture and simmer for about 40 minutes or until the mutton is good and tender.
Check for seasoning and pour in the vinegar.
Serve with fluffy white rice and/or naans.