One of the most flavorful and treasured celebratory meals throughout the Caribbean. A scrumptious wholesome dish with a salutary and aromatic blend of spices.
Serves 4
INGREDIENTS
2 Tbsp (30 mL) white vinegar
4 lb mutton or goat, cut into 1-inch-thick pieces
Green Seasoning
6 fresh chives, halved
½ cup fresh parsley
6 sprigs thyme leaves, picked
¼ cup cilantro leaves
2 cloves garlic
1/3 cup white wine vinegar
¼ cup olive oil
¼ tsp (1 mL) each salt, pepper
2 Tbsp (30 mL) Island Gurl Seasoned Salt
1/4 cup + 2 Tbsp (90 mL) Island Gurl Bahamian Curry, divided
1 cup (250 mL) canned diced tomatoes
3 green onions, sliced
2 Tbsp (30 mL) ketchup
¼ cup (60 mL) vegetable oil
½ onion, sliced
2 cloves garlic, minced
2 large white or yellow flesh potatoes, diced 1-inch thick
1 sweet potato, diced 1-inch thick
2 cups (500 mL) vegetable stock or water
4 sprigs, fresh thyme leaves
1 whole Scotch Bonnet or Habanero Pepper
½ cup (125 mL) coconut milk or cream (optional)
PREPARATION
1. In a large bowl, add mutton with water to cover, add vinegar and rinse mutton. Drain and discard water.
2. In a food processor, add all ingredients for green seasoning and purée. Pour seasoning over mutton and rub over mutton. Sprinkle salt, ¼ cup curry powder and rub all over sides of mutton. Add tomatoes with juice, green onions, ketchup and mix. Cover and refrigerate for 1 hour or overnight.
3. Remove mutton from refrigerator 30 minutes before cooking. In a 4-quart (4 L) Dutch oven, heat oil over medium heat. Add remaining curry and toast for 1 minute or until fragrant. Add mutton in small batches and sear for 3 minutes on both sides, remove and transfer to a plate. Repeat in batches with remaining mutton. Preheat oven to 350°F (180°C).
4. Add another 1-2 Tbsp of oil to pot if necessary. Add onion cook 3 minutes, add garlic, cook 1 minute until fragrant. Add potatoes and cook for 3 minutes, pour in ½ cup of stock or water and deglaze the sediments at the bottom of the pot by stirring with a wooden spoon.
5. Turn heat to medium-high, return mutton to pot, add remaining stock or water, thyme, pepper, bring to a boil, and cover with lid.
6. Transfer pot to oven for 1 ½ hours (adding coconut milk halfway through cooking), until mutton in fork tender. Remove from oven, skim off oil at the top with a large cooking spoon. Serve with white rice.
