Cooking Instructions
- 1
Combine the salt, pepper 4 tbsp curry powder, the sliced onion, garlic, scotch bonnet pepper & a couple of sprigs of thyme in a bowl.
- 2
Add the mutton to the curry mix, coat thoroughly and then leave to marinate for at least 4 hours or preferably over night in a fridge.
- 3
In a large frying pan, add the oil, separate the mutton from the onions and pepper then brown the meat before transfering to a large heavy bottomed pot. You will probably need to do this in batches.
- 4
Once the meat is browned, add 2 cups of boiling water and the fresh thyme, then bring to the boil. Reduce the heat and simmer for about an hour.
- 5
Next add the chopped onion, the sliced onions and pepper and 2 more cups of water. Bring to the boil and then add more curry powder to taste and the cubed potatoes. Throw in more fresh thyme if you like.
- 6
Simmer on a low heat until mutton is tender and serve with rice 'n' peas or basmati rice.
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