Thomasina Mires' Caribbean Mutton Curry Recipe for Home Cooks

Caribbean mutton curry is known for slow cooking, layered spices, and a balance of heat and aromatics. Thomasina Miers, known for accessible home-cook recipes, often adapts global flavors into simple steps. This version follows her practical style while keeping the core Caribbean technique.

1. Overview of the Dish

Caribbean mutton curry uses bone-in mutton for depth of flavour.

The recipe relies on step-by-step browning, seasoning, and slow cooking.

It includes thyme, allspice, Scotch bonnet, and curry powder, common across Jamaica and Trinidad curry traditions.

Cooking time ranges between 2.5–3 hours depending on the cut.

2. Key Ingredients (Home-Cook Friendly Quantities)

Protein & Base

1.2–1.5 kg mutton, bone-in, cut into medium chunks

2 medium onions, sliced

6-7 garlic cloves, crushed

1 thumb-size ginger piece, grated

Seasonings & Spices

2-3 tbsp Caribbean curry powder (Jamaican-style, with turmeric and coriander)

1 tsp allspice (pimento)

1 tsp black pepper

1 tsp smoked paprika (optional but used in some of Mires’ spice approaches)

2-3 sprigs of thyme

1 Scotch bonnet pepper (whole, punctured once) or ½ for reduced heat

2 bay leaves

Liquids & Extras

400 ml water or low-salt stock

1 tbsp tomato paste

2 tbsp oil

1 tsp salt (adjust to taste)

2 medium potatoes, cubed (optional but common in Caribbean curries)

Juice of 1 lime for marinating

3. Preparation Steps (Point by Point)

A. Marinate the Mutton

Rinse mutton and pat dry.

Mix lime juice, half of the curry powder, black pepper, half of the garlic, and half of the ginger.

Coat mutton evenly and marinate for at least 1 hour; overnight improves flavour.

B. Build the Flavour Base

Heat oil in a deep pot.

Add onions and cook until light brown.

Add remaining garlic, ginger, thyme, and bay leaves.

Stir in the remaining curry powder and allspice to bloom the spices for 1 minute.

C. Brown the Mutton

Add mutton pieces to the pot in batches.

Brown all sides properly to seal moisture and deepen flavor.

Mix in tomato paste to help colour and structure the sauce.

D. Slow Cook the Curry

Add water or stock until mutton is just covered.

Puncture Scotch bonnet once and add it whole this releases flavour but controls heat.

Bring to a boil, and then keep on low heat.

Cover and cook for 1.5 hours, checking water level occasionally.

E. Add Potatoes and Adjust Seasoning

Add cubed potatoes (optional but traditional in many homes).

Add salt gradually and adjust spicing if needed.

Cook for another 40-60 minutes until the mutton is soft and the curry is thick.

F. Finishing Steps

Remove Scotch bonnet carefully to avoid breaking it.

Reduce uncovered for 10 minutes if a thicker sauce is preferred.

Taste and balance with small amounts of lime if richer acidity is needed.

4. Serving Suggestions

Serve with plain rice, rice and peas, or roti.

A side of lightly steamed vegetables like cabbage or callaloo fits well.

For a Thomasina-style table approach, pair with a simple cucumber salad and lime wedges.

5. Practical Tips for Home Cooks

If mutton is tough, extend cooking time instead of increasing heat.

Bone-in pieces provide better flavor extraction during slow cooking.

Scotch bonnet can be replaced with mild chili for a low-heat version.

Spice levels vary across Caribbean curry powders; adjust gradually.

Leftovers taste better the next day due to deeper spice absorption.

6. Storage and Meal-Prep Notes

Keep in the refrigerator for 3-4 days.

Freezes well for up to 2 months.

Reheat on low to avoid splitting the curry’s oil layer.

Thomasina Miers’ version of Caribbean mutton curry gives home cooks a straightforward pathway to a classic island dish. The focus stays on simple preparation, steady heat, and slow cooking, which helps the spices develop and the mutton soften naturally. With accessible ingredients like curry powder, thyme, garlic, ginger, and Scotch bonnet, the recipe delivers authentic flavor without complexity. It works well for weekend cooking, batch preparation, and family meals. Once the basic method is learned, cooks can adjust heat, thickness, or vegetables to suit their own kitchen and taste.