Creole curry

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Prep time:

Cook time:

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


  1. Brown the meat and set aside.
  2. Chop the onions, crush the garlic and finely chop the peeled ginger and mix together.
  3. 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.
  4. Add more water if the dish seems dry.
  5. Cook (covered) at 150C in a fan oven or 160C in conventional oven for about 2 hours.
  6. Check if further seasoning or water is needed.

Handy Hint

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

Additional Information

  • tomato

  • lamb

  • Can Freeze

  • Slow cooker

  • Meat

  • Main Course

  • Dairy Free

  • Nut Free

  • Egg Free

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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.