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Meat A Gogo
West Indian Curried Mutton

West Indian Curried Mutton

Curried Mutton is a very common West Indian dish. Mutton need slow cooking to become tender. In this simple curry it has a slightly stronger flavour than lamb that stands up well to West Indian spices such as cinnamon, cloves and all other spice.


  • 1 kg trimmed leg of mutton, cut into roughly 5 to 7 cm pieces
  • 3 garlic cloves, finely chopped
  • 3 bay leaves 
  • 1 cinnamon sticks, 2 inch
  • 5 black peppercorns 
  • 2 tsp paprika powder 
  • 1 tsp chilli powder
  • 1 tsp all spice powder
  • 1 clove
  • 1/2 tsp fresh nutmeg, grated
  • 1 tbsp lemon juice or vinegar
  • 3 tbsp oil
  • 1 onion, sliced
  • 2 tomatoes, chopped tomatoes 
  • salt to taste


  1. In a large bowl put the mutton and add the garlic, bay leaves, cinnamon stick, peppercorns, all spice powder, cloves and grated nutmeg. Rub nicely the spices into the pieces of meat.
  2. Sprinkle over lemon juice or vinegar and toss through the meat. Add and stir in the chilli and paprika powder using a spoon. Cover and leave to marinate for at least an hours or up to 3 hours for better taste.
  3.  Add 2 tbsp oil to the casserole and cook the onions until softened and golden. Now add the marinated mutton to the onion and cook at the low flame for 10 to 15 minutes or until browned on all sides.
  4. Add the tomatoes, salt and 1o0ml water. Bring to a simmer. Cover with a lid and cook for 25 minutes or until the meat is very tender. Drizzle in additional oil, if needed, to prevent meat from sticking to the bottom of the pot. Taste sauce and add more salt if needed.
  5. Serve the West Indian Curried Mutton with white rice.