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Curried Mutton Rice And Peas Recipe

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West Indian curried mutton recipe olive magazine
West Indian curried mutton recipe olive magazine from www.olivemagazine.com

Description

Curried mutton rice and peas is a flavorful Caribbean dish that is perfect for those looking to add some spice to their dinner table. The dish consists of curried mutton, a combination of spices and herbs, and is served over a bed of fluffy rice and peas. The dish is a staple in Caribbean cuisine and is enjoyed by people all over the world.

Prep Time

The prep time for this dish is approximately 30 minutes. This includes preparing the ingredients, such as chopping the vegetables and seasoning the meat.

Cook Time

The cook time for this dish is approximately 2 hours. This allows for the meat to become tender and the flavors to meld together.

Ingredients

  • 2 lbs of boneless mutton
  • 2 cups of white rice
  • 1 can of kidney beans
  • 1 can of coconut milk
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 scotch bonnet pepper, diced
  • 1 tbsp of curry powder
  • 1 tsp of thyme
  • 1 tsp of allspice
  • 1 tsp of salt
  • 2 tbsp of olive oil
  • 3 cups of water

Equipment

  • Large pot
  • Large skillet
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method

  1. Begin by seasoning the mutton with curry powder, thyme, allspice, and salt. Let it marinate for at least 30 minutes.
  2. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and scotch bonnet pepper and sauté until the onion is translucent.
  3. Add the seasoned mutton to the pot and cook until browned on all sides.
  4. Add enough water to the pot to cover the mutton and bring it to a boil. Reduce the heat to low and let it simmer for 1 hour.
  5. After an hour, add the can of coconut milk to the pot and let it simmer for another hour.
  6. Meanwhile, rinse the rice in cold water until the water runs clear.
  7. In a separate pot, combine the rice, kidney beans, and 3 cups of water. Bring it to a boil, reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes.
  8. Once the rice is cooked, fluff it with a fork and set it aside.
  9. Once the mutton is tender, remove it from the pot and shred it with a fork. Return it to the pot and mix it with the curry sauce.
  10. Serve the curried mutton over a bed of rice and peas.

Notes

This dish can be made with other meats, such as chicken or beef, if mutton is not available. The scotch bonnet pepper can be substituted with a milder pepper, such as a jalapeño, if preferred. The dish can also be made vegetarian by omitting the meat and using vegetable broth instead of water.

Nutrition Info

This dish serves 6 and contains approximately 500 calories per serving. It is high in protein, fiber, and iron.

Recipe Tips

To make this dish even more flavorful, add a teaspoon of garam masala or cumin to the curry powder. For a creamier dish, add a can of chickpeas or a cup of diced potatoes to the pot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, add a splash of water or broth to prevent the rice from drying out.

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