Creole curry

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Serves: 6

By prettybird



  • 100g tomato puree

  • 1 tbsp curry powder

  • 1" knobs ginger peeled and chopped

  • 1 tsp dried thyme

  • 1 stick cinnamon

  • 2 bay leaves

  • 6 cloves

  • 3 cloves garlic chopped

  • 4 tbsp coconut

  • 4 onions chopped

  • 1kg mutton/lamb (on the bone is best)

  • 3 curry pulai leaves


<ol> <li>Brown the meat and set aside.</li> <li>Chop the onions, crush the garlic and finely chop the peeled ginger and mix together.</li> <li>Fry onion mix until soft then add the spices, curry powder and thyme and stir well while cooking for a few more minutes. When well blended, add meat and all other ingredients.</li> <li>Add more water if the dish seems dry.</li> <li>Cook (covered) at 150C in a fan oven or 160C in conventional oven for about 2 hours.</li> <li>Check if further seasoning or water is needed.</li> </ol>

Handy Hint

<p>Can also be made in a slow cooker. <br />Serve with rice (of course) with dessicated coconut, chutney and sliced bananas on the table to people to top the dish with themselves.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Main Course

  • Meat

  • Slow cooker

  • Can Freeze

  • lamb

  • tomato

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Your comments

  • prettybird 10/03/11 16:32

    This was my Mum's mother's recipe, acquired I think when they were living in the Seychelles for a short period. Cheap stewing lamb/mutton on the bone is actually the most flavoursome.