Tolsta Chaolais Mutton Curry

This recipe starts with a marinade in which the meat should be left overnight


For the marinade:

For the curry sauce:


For the marinade:

  1. Mix all the ingredients together and massage into the mutton. Cover and leave in the fridge overnight

For the curry sauce:

  1. Place the tomatoes and cashew nuts in a pan, cover with water and simmer for 5 mins. Leave to cool and then blitz to a smooth paste
  2. Heat the oil in a large oven proof casserole dish and add the cinnamon sticks, cloves, cardamom seeds and mace and gently fry for 1 minute
  3. Add the onion and salt and fry until lightly browned
  4. Add the water
  5. Add the coriander, chilli powder, turneris, garam masala, ginger and garlic. Stir to combine
  6. Add the mutton and all the marinade turning the meat to brown it where possible
  7. Add the tomato and nut paste and the bay leaves
  8. Bring to a simmer, put on the lid and place in the oven (Aga simmering oven or conventional 130 degrees) for 4 - 6 hours until the mutton is completely tender
  9. Check the liquid from time to time and add water if necessary


This curry can be served as soon as the meat is tender, or it can be cooled and the meat taken off the bones. If cooling, blitz the sauce, add the meat and reheat.

Recipe by Hebridean Mutton at