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Mutton-stuffed johnny cakes with curry broth and pickle
Fruit and vegetables
2 fresh
thyme
sprigs (about 10g)
50g/1¾oz flatleaf
parsley
4
spring onions
, chopped
10
garlic
cloves, chopped
6 small Caribbean seasoning
peppers
(or mixture red, yellow or green pimento
peppers
), approximately 20g/¾oz, chopped
½
onion
, chopped
1 tsp ground
coriander
1
onion
, finely diced
1 Scotch bonnet, finely chopped
1
carrot
, peeled and chopped
1
onion
, very thinly sliced
2 Scotch bonnets, very thinly sliced
1 large
beetroot
, peeled and very thinly sliced
handful green
leek
tops, very thinly sliced
Tins, packets and jars
400ml tin
coconut milk
2 tbsp
coconut milk
Cooking ingredients
1
bay leaf
400ml/14fl oz
olive oil
large pinch
salt
1 tsp
turmeric
1 tsp
black cardamom
, bashed
1 tsp ground
cumin
2
star anise
1
cinnamon
stick
2 generous pinches
salt
500g/1lb 2oz
self-raising flour
, plus extra for dusting
20g/¾oz
caster sugar
(or coconut sugar)
1 tsp
turmeric
1 tsp Caribbean
curry powder
4 tsp
baking powder
2 tsp
salt
250ml/9fl oz white
vinegar
20g/¾oz
caster sugar
1 tsp
allspice
berries
5g
black peppercorns
4 tbsp
olive oil
Dairy, eggs and chilled
1–2 tsp unsalted
butter
1 free-range
egg yolk
, lightly beaten
Meat, fish and poultry
1kg/2lb 4oz chopped
mutton
, on the bone
Other
1 Scotch bonnet, chopped
1 litre/1¾ pints beef or
lamb stock
300ml/½pt water
Back to recipe
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