Jamaica Curry Mutton
Dive into the bold, authentic flavors of Jamaica with this rich and aromatic Curry Mutton recipe! Tender chunks of mutton are marinated in Jamaican curry powder, allspice, and herbs, then slowly simmered with Scotch bonnet peppers, potatoes, and carrots to create a hearty, flavorful stew. Enhanced with the warmth of garlic, ginger, and thyme, this dish boasts a perfect balance of spice and savory depth. Toasting the curry powder in oil unlocks its robust flavor, while the long, slow cook ensures melt-in-your-mouth meat and perfectly tender vegetables. Paired with steamed rice, rice and peas, or soft roti, Jamaican Curry Mutton is a soul-warming meal that brings the vibrant spirit of the Caribbean to your table. Perfect for dinner with family or friends, this mouthwatering dish is a must-try for anyone craving authentic Jamaican cuisine!
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Recipe Information
Ingredients
- 2 pounds mutton
- 3 tablespoons Jamaican curry powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large onion
- 3 stalks scallions (green onions)
- 4 garlic cloves
- 1 inch ginger
- 1 Scotch bonnet pepper
- 1 teaspoon thyme (fresh or dried)
- 1 teaspoon allspice (pimento)
- 2 medium potatoes
- 2 medium carrots
- 2 tablespoons vegetable oil
- 2 cups water or broth
- 1 lime
Instructions
Begin by washing the mutton thoroughly with cold water. Rub with the juice of a lime to remove any gamey odors, then rinse again and drain well.
Cut the mutton into bite-sized pieces and place it in a large mixing bowl.
Season the mutton with 2 tablespoons of Jamaican curry powder, salt, black pepper, thyme, and allspice. Mix well to ensure all pieces are coated in the spices. Cover and allow to marinate for at least 1 hour, or overnight for best results.
Chop the onion, scallions, garlic, and ginger. Finely dice the Scotch bonnet pepper, keeping seeds for extra heat if desired (handle with gloves). Peel and cube the potatoes and carrots, and set them aside.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the remaining 1 tablespoon of curry powder to the hot oil and toast it for about 30 seconds to release its aroma.
Add the marinated mutton to the pot. Sear the meat until browned on all sides, about 5-7 minutes.
Stir in the chopped onion, scallions, garlic, ginger, and Scotch bonnet pepper. Cook for 3-5 minutes until the vegetables begin to soften.
Pour in the water or broth to just cover the meat. Stir, bring to a boil, then reduce the heat to low. Cover the pot and let the mutton simmer for 1.5 hours, stirring occasionally.
After 1.5 hours, add the potatoes and carrots to the pot. If necessary, add a bit more water to ensure the vegetables are slightly covered. Cook for an additional 30 minutes or until the mutton and vegetables are tender.
Taste the curry and adjust seasoning with additional salt if needed.
Serve hot with steamed white rice, rice and peas, or roti. Enjoy your Jamaican Curry Mutton!
Nutrition Facts
Calories |
3563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.1 g | 282% | |
| Saturated Fat | 84.2 g | 421% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 5543 mg | 241% | |
| Total Carbohydrate | 153.5 g | 56% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 22.7 g | ||
| Protein | 243.1 g | 486% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 6222 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
