KenyanCurryComfort Food
Kenyan Mutton Curry
A rich, spiced mutton curry slow-cooked until tender — deeply flavourful with rice or chapati.
2 hr Serves 5Medium
Instructions
- 1
Brown the mutton pieces well in hot oil in batches; set aside.
- 2
Fry onions until deep golden, then add garlic and ginger.
- 3
Stir in curry powder, cinnamon and cardamom; cook 1 minute until fragrant.
- 4
Add tomatoes and cook down until thick and jammy.
- 5
Return the mutton, add water to just cover, cover the pot and simmer 75–90 min until very tender.
- 6
Uncover and reduce to a thick sauce; finish with dhania and serve with rice or chapati.
Chef’s tips
- Mutton has more marbled fat than goat — skim any excess oil off the top of the curry before serving if you prefer it leaner.
Frequently Asked Questions
What makes mutton curry different from goat curry?
Mutton is fattier and more richly flavoured than goat, so it suits long, slow cooking in a spiced curry sauce even better — the fat bastes the meat as it simmers.
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