© J Sainsbury plc 2020
Mutton Colombo
Mutton Colombo
"In Guadeloupe and Martinique, our traditional curry is called Colombo. We inherited it from the indentured Indians who arrived to work on the islands after slavery was abolished. Here, you will find Colombo on every market stall, in every supermarket, in every household’s cupboards and on every menu."
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Ready in 1 hour 15 minutes, plus marinading time
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Cooking time 1 hour
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Prep time 15 minutes, plus marinading time
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Serves 4
Ingredients
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
Method
For the Colombo powder
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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
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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.
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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.
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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.
