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Mutton Devil Creek

900 g Leg of mutton; cut into 5cm (2 inch) cubes (2lb)
2 Cloves garlic; finely chopped
2 Carrots; peeled and chopped
2 ts Salt
2 ts Black pepper
2 ts Thyme
2 ts Madras curry powder
3 tb Vegetable oil
1 tb Granulated sugar
2 tb Plain flour; dissolved in cold water for thickening


Season the meat with the chopped garlic, onions, carrots, salt, pepper and curry powder. Massage the seasoning into the meat really hard and leave for
3 hours or overnight.


Put the oil into the frying pan and heat until very hot. Add the granulated sugar and allow to caramelise. Then add the meat pieces and fry for 10 minutes, turning occasionally.


Take the oil away. Put the meat and the juices into a saucepan with the 2 pints of water, tomato pure‚ and the chilli pepper (scored, but whole) and cook for a further 1 hour on a low heat. Stir occasionally and add the rest of the seasoning. Cook for a further 20-25 minutes.


Remove the chilli pepper and add the thickening (flour and water) as/if you need it. Best served on a bed of rice.


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