Last time I cooked mutton is was with a morrocan spice blend this time heading for the West Indies with a hot & spicy jerk seasoning.
I love jerk seasoning its often used when BBQ, I have written before about my old neighbourhood carnival where everyone pulls out the charcoal BBQ with racks of jerk chicken and pork. There is even a jerk BBQ in the park opposite my work , it always sells out and the smoke drifting across a sea of office workers add a holiday feel to any lunchtime
The weather is still not playing fair though so instead of any BBQ here is a hearty smokin stew with rich gravy , prepared by my lovely boyfriend .
Jerk Mutton Stew
300g of mutton , diced
3 tbsp of Jerk Seasoning (Ours was bought containing Coriander , Nutmeg ,Star Anise, Pimento, Chilli, Ginger, Cumin & Paprika)
1 pint of chicken stock
1 large onion sliced
200g of carrots roughly chopped
2 cloves of garlic
200g of potato diced
1 Fresh Scotch Bonnet Chilli finely chopped
1 Fresh Red Chilli finely chopped
- Mix the mutton pieces with the jerk seasoning leave for a few hour
- Fry onion, garlic , chilli in a few tsp of sunflower oil
- Add the mutton, cook until brown and add stock
- Simmer on a very low heat for 1-1.5 hours
- Add the potato and carrot for the last half hour.
Serve with boiled rice or rice and peas
Looks good! I like the sound of using jerk seasoning in a stew.
It’s nearly impossible to find educated people in this particular subject, however, you seem like you know what you’re talking about! Thanks