Curry mutton with rice
This recipe takes time to make, but if you make it in advance, the flavours develop and then it simply needs reheating thoroughly to serve with the freshly cooked rice.
Chef
Ingredients
600g mutton cut into 8 pieces or 600g diced lamb, at room temperature
Black pepper
2 tablespoons vegetable oil
2 small onions, peeled and sliced
2½cm fresh ginger root, peeled and finely chopped
1 teaspoon ground turmeric
1 scotch bonnet chilli, deseeded
3 cloves garlic, peeled
1 cinnamon stick
2 teaspoons coriander seeds
1 teaspoon allspice powder
1 teaspoon cumin seeds
2 limes
3 sprigs fresh thyme, leaves removed
To serve
200g brown rice, rinsed and drained
200g kale/spring greens, shredded
4 spring onions, chopped
Method
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Step 1
Season the mutton/lamb with black pepper. Put a casserole dish over a high heat, add half the vegetable oil and brown the meat; cook in batches with more oil if needed. Once browned, put the meat into a bowl.
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Step 2
Turn the heat down and add the onions into the pan with the remaining oil, cook until soft for about 10 minutes. Add in the ginger and turmeric, stir well. Stir in the chilli, garlic and cinnamon stick
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Step 3
In a small pan, over a medium heat, gently toast the coriander seeds, allspice berries and cumin seeds and then grind them all to a powder. Add this to the onions.
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Step 4
Return the meat into the pan and add enough cold water to just cover the meat. Stir in the thyme leaves, bring to a simmer and cook for about 2½ hours, or until meat is falling apart. Remove from heat
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Step 5
Cook the rice according to packet’s instructions. Bring a large pan of water to the boil and cook the kale or spring greens for 5 minutes, drain and rinse with hot water
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Step 6
Serve the curry sprinkled with spring onions on the top, with the rice, kale and a wedge of lime.
Food facts
Rice is the main source of carbohydrate in this recipe, and the value has been provided for those trained in insulin adjustment.
This recipe is low in potassium, when following quantities and serving sizes given, so is suitable if you have been advised to reduce the amount of potassium in your diet. This recipe is also low in phosphate, but does contain some, mainly provided by the lamb/mutton, so if you have been prescribed a phosphate binder, take as directed. To lower the phosphate and potassium further, you could reduce the meat to 300g and add 400g tin of chickpeas/red kidney beans, drained and washed.
This recipe is high in protein, and suitable for those advised to eat more protein, such as those receiving dialysis.
The curry can be stored in the fridge, in an airtight container, for three days.