- 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)
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.
For the dry spice fry, heat a splash of olive oil in a very large deep saucepan.
Gradually add all the ingredients for the dry spice fry, except the chocolate, pomegranate molasses and the stock, to the olive oil.
Stir the ingredients in the oil for a few minutes until they release their aroma, then add the marinated mutton.
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.
Grate the chocolate on top and add the pomegranate molasses (if using).
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.