For the Colombo powder

  • 2 tbsp coriander seeds
  • 2 tbsp ground turmeric
  • 1 tbsp cumin seeds
  • 1 tbsp mustard seeds
  • 0.5 tbsp fenugreek seeds
  • 1 clove
  • 1 tbsp garlic powder

For the curry

  • 1 kg mutton or goat, cut into chunks
  • 3 garlic cloves, crushed and very finely chopped
  • 6 tbsp Colombo powder
  • salt and freshly ground black pepper
  • 1 lime, juiced
  • 3 tbsp vegetable oil
  • 2 onions, very finely chopped
  • 3 spring onions (scallions), chopped
  • 1 tsp tamarind paste
  • 1 aubergine (eggplant), diced
  • 150 g sweet potato, diced
  • 100 g yam, diced
  • 1 Scotch bonnet chilli
  • 2 sprigs thyme
  • 2 sprigs parsley, chopped


For the Colombo powder

  1. 1

    Put all the spices in a spice grinder or mortar and pestle, and grind to a powder. Sieve it and keep it in an airtight container. Try to use it fresh, or at least within 2–3 months.

For the curry

  1. 1

    Marinate the meat with one clove of garlic, 2 tbsp Colombo powder, salt and pepper, the lime juice and 1 tbsp oil for at least 2 hours, or preferably overnight.

  2. 2

    Remove the meat from the marinade and pat dry with paper towels. Heat the remaining 2 tablespoons of oil in a large, heavy pot over a medium–high heat. Add the meat and cook, stirring occasionally until browned. 

  3. 3

    Add the onions, the remaining garlic, the spring onions, tamarind paste, the remaining Colombo powder and 4 tbsp of water, then the aubergine, sweet potato, yam, the whole chilli, thyme, parsley, salt and pepper. Reduce the heat, cover the pot and cook over a low heat for 45 minutes, until the meat is very tender. Serve hot, with boiled white basmati rice or coconut rice.

Vanessa Bolosier

Nutritional Details

Each serving provides
  • Energy 3065kj 732kcal 37%
  • Fat 42.4g 61%
  • Saturates 15.7g 79%
  • Sugars 9.1g 10%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 850kj/203kcal

Each serving provides

23.4g carbohydrate 5.2g fibre 61.7g protein

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