Authentic Caribbean Curry Mutton/Goat

Directions

1. 1
   Season the mutton with 1tbs curry power, 1tbs meat seasoning, 1tsp garam masala, half tsp cumin, pinch of salt and pepper.
2. 2
   Leave overnight in the fridge (if you don't have the time try and leave for a few hours)
3. 3
   Chop tomatoes, spring onions, garlic, ginger, scotch bonnet, onions and peppers.
4. 4
   Place in a bowl ready for cooking.
5. 5
   Get a large duchy/deep based pot on a medium high heat with the oil.
6. 6
   Fry the mutton until it is lightly browned.
7. 7
   Add the chopped vegetables to the pot and fry for a little longer until the veg has browned.
8. 8
   Add hot water to just about cover the top of the mutton.
9. 9
   Add the creamed coconut and knob of butter to the pan.
10. 10
    Add 1tsp curry powder, 1tsp meat seasoning, 1 tsp garam masala and half tsp cumin.
11. 11
    Stir.
12. 12
    Check after roughly half an hour, have a taste and adjust if necessary (eg.
13. 13
    add salt)
14. 14
    Stew for 2 and a half hours or until the meat is tender and falling off the bone.
15. 15
    (To make gravy thicker you can mix cornflour with a little water to create a paste then add in the last ten minutes)
16. 16
    Add chopped yams 30/40 minutes before the end of cooking.
17. 17
    You can also try adding cabbage.