In Asia, a reference to mutton usually means goat meat, and not sheep meat as in the west. Sheep are not reared in Asia, so when lamb is required it is usually imported frozen. Goat meat can be tough and needs long simmering, but has a much stronger flavor than lamb. The best cuts are boneless chops. This dish can be served with rice.
Ingredients: (Serves 4)
- 500 g/1¼ lb mutton chops
- 5 ml/1 teaspoon cumin seeds
- 15 ml/1 tablespoon chili powder
- 15 ml/1 tablespoon ground cilantro (coriander)
- 5 ml/1 teaspoon ground turmeric
- 75 ml/5 tablespoons water
- 45 ml/3 tablespoons oil
- 250 ml/8 fl oz/1 cup thin coconut milk
- Salt and ground black pepper
- Small bunch of fresh cilantro (coriander), to garnish
Method
Cut the mutton into 3 cm/1¼ inch cubes. Soak the cumin seeds in water, then drain them and crush coarsely using a mortar and pestle or in a blender or food processor. Blend the cumin with the chili powder, ground cilantro, turmeric and a generous grinding of pepper, and add a little water to make a paste.
Stir the paste into the mutton and leave to marinate for 30 minutes.
Heat the oil and fry the mutton for about 4 minutes, until fragrant. Add the coconut milk and salt and simmer over low heat, covered, for about 1 hour.
The curry should be almost dry when cooked. You may have to top up with coconut milk if the evaporation rate is high, so have extra standing by.