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19th Century British Mutton Curry

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A delicious mutton curry from the days of The Raj, Queen Victoria and Sherlock Holmes!

Ingredients

Scale

19th Century British Curry Powder

  • 2 tbsp ground turmeric
  • 5 tsp ground coriander
  • 2 tsp ground ginger
  • 2 tsp cayenne pepper
  • 1 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cardamom seeds
  • 1/2 tsp ground cloves

19th Century British Curry Paste

  • 4 tbsp whole coriander seeds
  • 2 tbsp yellow split peas
  • 1 tbsp whole black peppercorns
  • 1 1/2 whole cumin seeds
  • 1 tbsp whole brown mustard seeds
  • 1 tbsp ground turmeric
  • 1 tbsp cayenne pepper
  • 1 1/2 tsp minced ginger
  • 2 tsp salt
  • 2 tsp sugar
  • 2 cloves garlic, peeled and minced
  • 120ml cider vinegar
  • 6 tbsp corn, peanut or olive oil

Curry

  • 675g bones lamb, cut into 2.5cm cubes
  • 2 tbsp 19th Century British Curry Powder
  • 1 tbsp 19th Century British Curry Paste
  • 200g onions, peeled and finely chopped
  • 4 tbsp corn, peanut oil or ghee
  • 3/4 – 1tsp salt

Instructions

For The 19th Century British Curry Powder

  1. Combine all the ingredients in a jar. Mix. Cover with a tight lid.
  2. Store away from heat and sunlight.
  3. Makes 7 tablespoons.

For The 19th Century British Curry Powder

  1. Put the coriander seeds, split peas, peppercorns and cumin into a medium cast iron frypan and set on medium heat. Stir and roast until the split peas are reddish, the coriander has turned a shade darker and all the spices begin to give off a roasted aroma.
  2. Empty them into a bowl and allow to cool.
  3. Put the roasted spices and the mustard seeds into a spice grinder or food processor and grind as finely as possible. Place in a bowl.
  4. Add thee turmeric, cayenne pepper, ginger, salt, sugar, garlic and vinegar.
  5. Stir to mix.
  6. Pour the oil into a small non-stick frying pan and set over a medium heat.
  7. Add the spice paste.
  8. Stir and fry for around 5 minutes or until it browns slightly.
  9. Cool, then empty into a jar.
  10. Cover tightly and refrigerate until needed.

For The Curry

  1. Put the oil or ghee in a heavy, wide, lidded pan. Set it over a medium high heat.
  2. When the oil is hot, stir in the onions and fry them until they are lightly browned.
  3. Add the curry powder and curry paste.
  4. Stir a few times then add the meat and half the salt.
  5. Stir and fry for a few minutes until the meat is coated in the spice mix.
  6. Cover and reduce the heat to low.
  7. Cook for 10 minutes, stirring occasionally.
  8. Add 600ml water and increase the heat/ Bring to the boil.
  9. Cover, reduce the heat to low and cook for an hour until the meat is tender and the sauce is thick.
  10. Season to taste and serve.

Notes

  • If the sauce is not thick enough, remove the lid and let it boil down.

Find it online: https://www.retrofoodformoderntimes.com/2016/12/26/consider-mutton-curry/