I have some mutton and I want to make curry

[LowLevelWhingeing]

Anyone got any tried and tested recipes?

I usually use Rick Stein's Bradford Karahi recipe, or a Jamie Oliver one, but fancy a change.

Hi, congratulations on the mutton, I am always happy when I have this, but it doesn't happen very often.
Others may argue, but I wouldn't curry it, I would do a tagine, substituting mutton for lamb and adding loads of chilli.
Recipe here :
www.cooksforcooks.com/april-batch/meat/moroccan-lamb-tagine-with-buttered-couscous.aspx

Thanks Ginormica, I've bookmarked that recipe for future use, but I'm really hankering after curry...

nobody likes curry then?

Love curry:

I'd marinate it in spiced yog then part-roast the chunks then add to a tomato-ish sauce and simmer till soft.

Mmmmmm! Can smell it now!

I always make this one out of a Madhur Jeffrey book. (Excuse the american measurements but I couldn't find it in grams, but I always approximate anyway)

I always use mutton on the bone from the asian butchers and start it off in a wok and transfer to a slow cooker for 6-8hrs on low. There will be lots of fat to spoon off but the meat falls off the bone... yum

Or you could do a West Inidan style curry mutton? I've done this and it was hot but lush (again in slow cooker)

Ooh, thanks for that RMM! I can't decide which I prefer the look of now!. I do love The Mad Hoor, but maybe try something new and go West Indian..?

I love curry mutton but do you have west indian curry powder it is quite different to indian curries

No I don't shiny. Is it hard to find?

Sorry to take thread off on a tangent, but can you tell me how to get hold of mutton? I am in London, have a few Farmers markets within striking distance, and a traditional butchers; would I find mutton at either of those?

It depends where you live - here in Belgium it's impossible . But in the UK some supermarkets have it and little shops that sell ethnic foods, it looks more yellow than Indian curry powders and tastes differently. I know you can also buy it online but not sure if your mutton will still be good by then.

I used normal curry powder and it tasted OK to me (the recipe doesn't specify any brand as long as mild) Maybe worth finding if you like the recipe and think you will make it regularly.

BBH-I get my mutton from an Asian/Halal butcher. Go to an area where there is a large asian population and you're sure to find one. Ask for shoulder cut, small pieces with bone in (or boneless but ask them for some bones as they can be chucked in while cooking for added flavour then fished out before you eat) Most 'lamb' Indian curries are made with mutton as far as I know, and mutton is a cheaper cut and lends itself to slower cooking and the spices IMO

HTH

yy Halal butchers seem to be the best source of mutton. It's sooo tasty in curries & morrocan stews.