Why 50 shades of mutton you might ask? Look at all the pictures below and I think you will understand…
So the Boom and I have always lamented that beef nowadays is somehow lacking it’s “moo” while you don’t get the “baa” unless you resort to mutton or goat. One can’t get mutton or goat unless you have a halal butcher close by. Supermarkets tend to only stock lamb. The Boom is currently based out in Croydon and he happily told me he has easy access to mutton/goat if I’m keen. When it comes to cooking, I always am and so he turned Neanderthal on Friday and lugged home a huge leg of mutton/goat.
We are still not sure whether the leg belongs to an old sheep i.e., mutton or a goat. There was some communication breakdown between Boom and the butcher. To the both of us, mutton = old sheep while goat = Billy Goat Gruff. Perhaps to the ethnic community here in London, there is no such difference. One thing’s for sure though, the smell of the meat while butchering the leg, what we have here is no bouncy spring lamb!
After loads of hacking, slicing and dicing, we ended up with enough meat to cook 2 dishes. Mature cuts like this requires slow cooking. I decided we should have a Sup Kambing which is a soup dish I grew up with and a Caribbean Goat Curry which Boom loves. Looked through the interweb for recipe inspiration and interestingly, both recipes use almost identical spices. Fennel, cumin, coriander, black pepper, ginger, onions, garlic are in both recipes with the Sup Kambing requiring some nutmeg while the Caribbean Goat Curry asking for curry and all spice powder. This makes Junk’s life much easier as I only need to toast and grind one set of spices.
The meat for the curry was left to marinade while I proceeded to cook the Sup Kambing. Mr Saucisse lucked out as he got to have bones after they have done their work flavoring the soup stock.
While the soup was bubbling away, I started on the curry. Dust the marinade off the meat, brown the meat then add coconut milk and enough water to cover. Leave it left bubbling for at least 3 hours on low heat, taking care to give it an occasional stir so the bottom don’t catch and burn.
The soup turned out pretty good. Spicy with a good body from all the onions and bones. The pepper warmed up the body on cold nights like Saturday. Served with a side of garlic bread and crispy shallots, it made for a heart and rich meal. Highly recommended.
As for the curry, it continued to cook on Sunday and was served with Rice and Peas. Threw together a small side salad to cut the richness from celery, tomatoes and spring onion with a dressing of yogurt, lime juice and maple syrup. Boom did not fancy the salad but I thought it was ok. The curry could be better, perhaps the leftovers will brew up better. Still tasty though.
Blame lighting at Chez Boom, everything is of a similar shade. But then again it’s just a permutation of the same ingredients. Not at all surprised.
Somewhere in West London
Strictly by invitation
Only for the worthy