This dish is featured at every Caribbean social event from birthdays and weddings to
christenings and bereavements often referred to as the �big peoples food� this dish is served in
the evening after a buffet of finger foods however enjoyed by young and old alike.
1. For the Curried Mutton: Wash and cut meat into cubes.
2. Combine the onion, garlic, scallion, scotch bonnet pepper, curry powder, fresh thyme and salt, ginger with some water in a blender add more water if needed. Rub into mutton. Add chopped carrots and potato, Leave to marinate for 2 hours minimum but ideally overnight.
3. Heat a heavy based pot and remove meat from seasoning marinade (don?t throw it away though
because you?ll need it in step 5) and brown.
4. Cover the meat with boiling water and simmer for 2 hours or until the meat is tender.
5. Add seasoning mixture, and simmer for a further ? hour.(I add the seasoning at stage 4 but it to your taste)
6. Add more water if required. The Curried mutton should be reduced to a stew like medium
consistency.
7 If using dried kidney beans soak overnight in cold water.
8. Place kidney beans in a large saucepan and cover with cold water. Cover and bring to the boil.
Simmer until tender.
9. Grate a fresh coconut, place into a bowl and pour ? pint of boiling water over it. Leave to
stand for 1 hour
10. Squeeze through a damp cloth.
11. Add coconut milk to kidney beans, with salt, stalks of scallion, and thyme.
12. Bring to the boil and then add rice and scotch bonnet pepper( whole don?t cut) and stir.
13. The water should be just covering the rice
14. Reduce to a very low heat and simmer for 30 minutes or until the rice is tender and water is
absorbed.
15. If rice remains hard add small amounts of water and continue to simmer until cooked.
16. Remove whole pepper and scallion and a add knob of butter, simmer for a further 5 minutes.
17. Serve hot with curried mutton.
18. For the Homemade Dumplings: Sieve the flour in to a bowl, stir in the salt
19. Cut the butter in to small lumps and add to the mixture
20. Add the water a little bit at a time and work in to the mixture (if it is added too quickly the
mixture may not bind properly)
21. Knead the mixture until it is smooth
22. Divide the mixture in to small balls about 5cm in diameter then flatten the balls so they are
about 2cm thick. The dumplings are now ready to be fried.
23. Heat the oil over a low heat. Fry until golden brown (5 minutes).
24. Place on a paper towel to absorb the excess oil and serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 309 | ||
Calories from Fat: 207 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23g | 31 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 6.5g | ||
Cholesterol 4.2mg | 1 % | |
Sodium 1437.8mg | 50 % | |
Potassium 536.8mg | 14 % | |
Total Carbohydrate 22.7g | 7 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 17.9g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 309
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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