Mutton Curry

By the RecipeCafe Archives

Ingredients

• 3 cups (approximately 1 lb / 450 g) bone-in fore-quarter of mutton, cut into 1-inch (2.5 cm) pieces
• 1 Cold water, sufficient to cover (for blanching)
• 1 quart (4 cups / 950 ml) cold water (for rinsing)
• 1 quart (4 cups / 950 ml) boiling water (for simmering)
• 3 medium onions, sliced
• 0.5 teaspoon whole black peppercorns
• 1 sprig fresh thyme
• 1 sprig fresh parsley
• 0.25 cup (30 g) all-purpose flour
• 0.25 cup (57 g / 4 tbsp) unsalted butter
• 0.5 tablespoon curry powder
• 0.5 teaspoon salt
• 1 teaspoon ground black pepper
• 1 Steamed rice, for serving

Instructions

1. 1. Wipe the mutton pieces clean with a damp cloth. Place the meat in a large, heavy saucepan, cover with cold water, and bring quickly to a boil over high heat. Drain the meat in a colander and rinse by pouring 1 quart (950 ml) cold water over it. This step — blanching — removes surface impurities and blood from the meat.
2. 2. Return the blanched meat to the saucepan. Cover with 1 quart (950 ml) of boiling water. Add the sliced onions, peppercorns, and sprigs of thyme and parsley. Bring to a simmer over medium heat.
3. 3. Simmer, partially covered, for 1 hour 15 minutes to 1 hour 45 minutes, until the meat is tender when pierced with a fork and pulls away easily from the bone. Skim off any foam that rises during the first 15 minutes of simmering.
4. 4. Remove the meat from the kettle and set aside. Strain the cooking liquor through a fine-mesh strainer, discarding the solids; reserve the strained broth.
5. 5. In a separate medium saucepan over medium heat, prepare a roux: melt the butter, then whisk in the flour and cook together, stirring constantly, for 1 to 2 minutes, until the mixture is pale golden and smells lightly nutty. Roux is a cooked mixture of equal parts fat and flour used to thicken sauces.
6. 6. Into the flour-butter roux, stir the curry powder, salt, and ground black pepper until evenly combined.
7. 7. Gradually ladle the reserved hot mutton broth into the roux, whisking constantly after each addition to prevent lumps. Continue adding broth until the gravy reaches a smooth, pourable consistency — start with approximately 2 cups (475 ml) and add more as needed. Cook over medium heat, stirring frequently, for 5 to 8 minutes, until the gravy is thickened and glossy and coats the back of a spoon.
8. 8. Return the cooked mutton pieces to the gravy and reheat over medium-low heat for 5 to 10 minutes, until the meat is heated through (internal temperature of at least 165°F / 74°C for reheated meat). Adjust seasoning if desired.
9. 9. Serve immediately alongside a border of steamed rice.