Cari Mutton (Mauritian Mutton Curry)

Mutton is a wonderfully rich meat that can handle lots of chilli and spice so this is the perfect for it. This is the dish that I cooked in the final of MasterChef and I still can’t believe that one of my family’s classic curries would be enough to secure me the title! It tastes even better the next day as all the spices harmonise and the flavours go deep into the meat.

Extract from my first cook book ‘Sunshine on a Plate’

Df Gf

Ingredients

3tbsp vegetable oil

1 onion, finely chopped

5 garlic cloves, finely chopped

2.5cm piece of ginger, peeled and finely grated

3 red birds eye chilli, finely chopped seeds in

handful of curry leaves (around 10-12)

3tbsp coriander stalk finely chopped

3tbsp madras curry powder mixed with 1tsp ground cumin and 1tsp ground coriander powder

1/2tsp fenugreek seeds

500g mutton shoulder, chopped into 2.5cm cubes

1 x 400g tin of plum tomatoes

300ml water

3tbsp freshly chopped coriander

1 stick of cinnamon snapped into pieces

To garnish - add fried onions and fresh coriander

Method

1. Heat the oil in a large pan over a medium heat and gently fry the onions, garlic, ginger and chilli until softened slightly. Add the curry leaves, curry powder mix, cinnamon stick, fenugreek seeds and coriander stalk with a splash of water and cook for about 1 minute until fragrant

2. Add the mutton and brown evenly on all sides, this should take around 15 minutes. Add the tomatoes and water and reduce to a simmer. Cover with a lid and cook for 2.5 - 3 hours stirring occasionally. When cooked the mutton should be tender and the sauce thickened to a gravy consistency.

3. Season with salt and white pepper, taste and adjust seasoning accordingly. Garnish and serve with warm roti, fresh salad and some mango pickle.

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Shelina Permalloo