This is one of my favourite Jamaican recipes and it’s easy to make. The curry powder is available from the world food section in large supermarkets, if you can’t find it then mild Chinese or Indian curry powder will do and add extra thyme.
1 large onion, roughly chopped
10 garlic cloves
100g ginger, chopped
100ml vegetable oil
2 scotch bonnet chillies, chopped
small handful curry leaves
3 thyme sprigs
4 tbsp Jamaican curry powder (Dunns River)
700g mutton or goat shoulder, diced
400g can chopped tomatoes
300ml lamb or beef stock
4 large potatoes pealed and quartered
juice ½ lemon
small bunch coriander, chopped
Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.
Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs – remove the lid for the final 30 mins of cooking and add the potatoes.
Remove from the heat. Add the lemon juice and coriander, and stir well. Serve with rice and peas.