Ingredients
- 3.4kg/7lb 5oz mutton on the bone, chopped
For the first marinade
- 2 sprigs lemon thyme, chopped
- small handful coriander, chopped
- 2 pinches freshly ground black pepper
- 3 garlic cloves, crushed
- 1 onion, finely chopped
- 2 small chillies – 1 scotch bonnet, 1 green bird’s-eye (or to taste), both chopped
- 400ml/14fl oz red wine
For the dry spice fry
- olive oil, for frying
- 3 cloves
- 1 piece cinnamon bark
- 4-5 cardamom pods, crushed
- 1 tsp ground cumin
- 1 tsp chopped thyme
- ½ red chilli, or to taste
- ½ green chilli, or to taste
- 1-2 bay leaves
- 1 tsp chilli powder
- 3-4 tsp mild curry powder
- 2 tbsp garam masala
- 1 litre/1¾ pints lamb or beef stock
- 40g/1½oz good-quality dark cooking chocolate (70% cocoa solids)
- 1½ tbsp pomegranate molasses (optional)
Method
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For the first marinade, combine all the ingredients for the marinade in a bowl. Add the chopped mutton. Cover with cling film and leave to sit in the fridge for about an hour or overnight if possible.
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For the dry spice fry, heat a splash of olive oil in a very large deep saucepan.
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Gradually add all the ingredients for the dry spice fry, except the chocolate, pomegranate molasses and the stock, to the olive oil.
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Stir the ingredients in the oil for a few minutes until they release their aroma, then add the marinated mutton.
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Allow the meat to sizzle in the saucepan (be careful, it may splatter) for a few minutes and then pour on the liquid from the marinade and the stock.
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Grate the chocolate on top and add the pomegranate molasses (if using).
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Cover the saucepan and leave it to cook on a very low heat for about 3-4 hours. The curry is cooked and ready to serve when the meat is soft and falls off the bone.
Source: BBC
