Mutton chop curry

Mutton chop curry

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

The Oyster & Chop House menu wouldn’t be the same without a mutton chop or halibut collar curry. For some reason, most restaurants and butchers struggle to sell mutton but we can’t seem to cook enough of it. Out of the traditional mutton breed season, we use Blackface or Herdwick, which have different lambing seasons.

Make a quantity of the roasted curry spices as below and keep in a sealed jar – you’ll have enough for a few batches of curry.

For the roasted curry spice mix

Ingredients

Quantity Ingredient
1 tablespoon fenugreek seeds
1 tablespoon fennel seeds
1 tablespoon fenugreek leaves
1 tablespoon cumin seeds
1-2 tablespoons dried chilli flakes
1/2 tablespoon caraway seeds
1/2 tablespoon nigella seeds
1 tablespoon turmeric
8 cloves
1 tablespoon mustard seeds
1/2 tablespoon cardamom seeds
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1 tablespoon ground coriander

Method

  1. To prepare the spice mix, grind all of the spices, except the ground cumin, cinnamon and coriander, in a spice grinder or with a mortar and pestle. Then mix them with the ready-ground spices and sprinkle into a heavy-based frying pan. Cook over a medium heat, stirring constantly, until they turn dark brown; don’t let them burn. Tip onto a plate and leave to cool, then store in a sealed jar until needed.

For the curry

Ingredients

Quantity Ingredient
12 mutton chops or cutlets
2-3 tablespoons natural yoghurt
75g ghee
2 medium red onions, peeled and finely chopped
3 garlic cloves, peeled and crushed
a small piece fresh root ginger, peeled and finely grated
a good pinch saffron strands
a good handful curry leaves
2 tablespoons roasted curry spice mix, (see subrecipe above)
1 tablespoon tomato puree
500ml lamb or beef stock
salt
freshly ground black pepper
a few sprigs coriander, roughly chopped
1 tablespoon vegetable oil

Method

  1. Coat the mutton chops with the yoghurt and leave to marinate for a couple of hours.
  2. Meanwhile, heat two-thirds of the ghee in a pan and gently cook the onions with the garlic, ginger, saffron and a few of the curry leaves for 3–4 minutes until softened. Add the roasted curry spice mix and tomato purée and stir well. Pour in the stock and bring to the boil, then lower the heat and let the sauce simmer for 20 minutes.
  3. Transfer the sauce to a blender and process until smooth, then strain through a fine-meshed sieve into a clean pan, pushing as much through as possible. Return to a low heat and simmer until the sauce has reduced and thickened.
  4. Heat the remaining ghee in a frying pan. Remove excess yoghurt from the chops and season them, then fry until lightly coloured on both sides. Pour the sauce over the chops and simmer gently for 15–20 minutes, stirring occasionally. Add the coriander and simmer for another couple of minutes.
  5. Meanwhile, heat the oil in a frying pan and briefly fry the rest of the curry leaves. Scatter over the curry and serve with basmati rice.
Tags:
Hix Oyster & Chop House
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