Thursday 3 January 2013

Spicy mutton with pearl barley

It's cold outside, I'm broke, I miss my ex and I'm worried that my cat wants to leave me for the insane woman down the road. Yet I also know that this sad time is the perfect moment to reflect on the past year and to focus on everything I want (and don't want) in the coming one. The good news is that I have no regrets, so nothing is going to hold me back. I know that I did my best in my career, my relationship (even though it didn't work out) and my dreamwork, as I like to call all the stuff I'm working on in my own time. I'm still a little tired, a little jaded, but soon, soon...
First I need soul food, in every sense. I'm going to fill myself up on nourishing stuff like this spicy mutton with pearl barley, meditate every day to attain acceptance and sleep as much as I want to. Right now this is anything from 9.5 to 11 hours a night. The mutton needs lots of time too, so I would suggest cooking it over the weekend. First, season the meat with salt and pepper and set aside for half an hour. Dry-fry the meat for about 5 minutes, and remove from the pan. In the same pan, fry the onion, garlic and the scotch bonnet in some oil until translucent and golden - probably about 3-4 minutes - stir in the Jamaican curry spices and return the meat to the pan. Stir all the spices over the meat, then add the stock. Bring to the boil, then turn the heat right down, cover the pan and allow to stew for 3 hours. Check it now and again to make sure it has moisture, and add water if it's looking dry. Add the coconut milk and the tomatoes. Cook for 45min and add the pearl barley. Cook until the pearl barley is soft - another 45min or so

Ingredients (serves 4)

400g mutton
2 onions, chopped finely
4 inches of fresh ginger, peeled and chopped
1 scotch bonnet pepper
1 tin of coconut milk
3 tomatoes
600g pearl barley
2 tablespoons coconut oil
1 tablespoon Jamaican curry spices
2 litres vegetable stock
Salt and pepper

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