West Indies Curried Mutton by Brad Carter
Michelin-starred chef Brad Carter is a one off. And so is his debut book.
Rather than exhibit the dishes from his eponymous, award-winning restaurant, Brad decided to follow a different path. And so in his vibrant and engaging debut he showcases the recipes, such as this West Indies Curried Mutton, that have made him an online star.
Brad’s daily Staff dinners attract thousands of likes on Instagram – and they’re lovingly celebrated in Staff.
The book, however, does much more than provide inspiration for chefs and home cooks. It also shines a spotlight on Brad’s producers, influencers and suppliers – demonstrating why he won Olive Magazine’s 2018 award for sustainability.
Staff offers a different creative side & concept to the restaurant; the same sustainable values with added flavours from around the world.
West Indies Curried Mutton Recipe courtesy of Brad Carter
Cooking Time: 2 – 2 hour 30 minutes
- 2kg trimmed leg of mutton, cut into roughly 5cm pieces
- 6 fat cloves of garlic, finely sliced
- 6 bay leaves fresh
- 2 cinnamon sticks, small
- 10 black peppercorns
- 2 tsp mild curry powder
- 1 tsp ground allspice
- 1 level tsp ground cloves
- 5 tbsp malt vinegar
- 1 scotch bonnet chilli (if you like it hot)
- 1-2 long red chillies, finely chopped
- 6 tbsp sunflower oil, roughly
- 2 large onions, sliced
- 2x 400g tin’s chopped tomatoes
- 1 heaped tbsp flaked sea salt
- 2 heaped tbsp dark muscovado sugar
- 300g long grain rice
- 24 pieces of okra
- 2 red chillies, chopped
- 300g staff tomato sauce
Staff tomato sauce (batch cook in advance)
- 1 x 2.5kg tin chopped tomatoes
- 2 onions, chopped finely
- 15 sprigs thyme, picked
- 6g dried oregano
- 400g grapseed oil
- 2 tbsp tomato puree
- 1 tbsp light brown sugar
- 2 tbsp balsamic vinegar
- Put the mutton in a large bowl and add the garlic, bay leaves, cinnamon sticks, peppercorns, curry powder, allspice, cloves and grated nutmeg.
- Rub the spices into the pieces of meat. Sprinkle over 3 tbsp vinegar and toss through the meat. To avoid potential agony, add and stir in the chilli using a spoon. Cover and leave to marinate for at least 3 hours, 12 hours being optimum. Heat the oven to 170c/fan 150c/gas 3. Heat 2 tbsp oil in a large flameproof casserole and fry the mutton with the garlic and spices in batches until browned on all sides, adding more oil when necessary.
- Transfer the meat to a plate and put aside. Add a little more oil to the casserole and cook the onions until softened and golden. Deglaze the pan with the remaining vinegar, stirring to lift the sediment from the bottom of the pan. Return the meat and stir into the onions. add the tomatoes, sea salt, sugar and 150ml water. Bring to a simmer. Cover with a lid and transfer to the oven. Cook for 2-2½ hours until the meat is very tender.
- To cook the rice, bring a pan of 425ml water to a boil & add the rice & salt, cook on a low simmer, covered, until all the water has evaporated & the rice is tender, fluff with a fork & keep warm.
- For the tomato sauce, blend together the onions, garlic, thyme and oregano in a blender until pulpy. Pour the oil into a saucepan and add the onion mixture and cook for around 15 mins on a medium heat with no colour. add the tomato puree and cook for a further 5 mins. Add the chopped tomatoes, sugar and vinager then cook on a slow simmer for around 1-1 1/2 hours until thickened and reduced by 1/3. Season with salt.
- For the okra, warm the tomato sauce & add the chillies, cook for 5 minutes on a low heat, add the okra, cover & cook on low for around 8 minutes.
Spoon a nice portion of everything evenly into a bowl & nosh the lot.