Caribbean curried hogget

Submitted - Ben
Views - 384
Serves - 4


900 g hogget, cut into 3cm chunks
30 g butter
1 onion, chopped
2 cloves garlic, chopped
400 g canned chopped tomatoes
2 sprigs thyme
1 bay leaf
2 cloves
1/2 tsp grated nutmeg
1/2 tsp grated cinnamon
200 ml chicken stock
400 ml can coconut milk
150 ml double cream
2 tbsp lime juice

To serve:

rice and peas, (kidney beans)
chopped coriander
lime wedges


1. Wash the meat and pat it dry with kitchen paper.

2. Melt the butter in a large, lidded casserole dish (or you could use a Caribbean duchy pot). Cook the onion and garlic in the butter until soft, then add the hogget, tomatoes, thyme, bay leaf, cloves, nutmeg, cinnamon and a pinch of salt and freshly ground black pepper. Cook, stirring occasionally, for 5 minutes.

3. Stir in the stock, coconut milk and cream, bring to the boil, then lower the heat, cover and simmer for 2-21/2 hours, until the meat is completely tender and cooked through.

4. Stir in the lime juice, cook for another minute or two and adjust the seasoning, if necessary.

5. To serve, put a spoonful of rice and peas on the plates, spoon over the curry, sprinkle with chopped coriander and add a lime wedge to each plate.


Prep time: 10 min
Cook time: 2 hrs 45 min