Caribbean Curry Mutton (or Goat)

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)

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.