Hogget generally refers to a sheep aged between one and two. The longer time spent grazing on West Country pasture allows a greater depth of flavour to develop, beautifully complemented by the rich and fragrant flavours of our West Indies inspired curry.
Time
3 hours 30 mins
Serves
4
Difficulty
Medium
Ingredients
• Field & Flower Diced Dry-Aged Hogget Shoulder (2 x 320g packs)
• 30g fresh coriander
• 5 spring onion stalks
• 4 garlic cloves
• 200g fresh ginger
• 2 limes
• 2 tsp allspice
• 3 tsp curry powder
• 1 tsp cumin
• 2 tbsp tomato purée
• 1-2 scotch bonnets (depending on how much heat you like)
• 1 large onion
• Vegetable oil
• Salt & Pepper
Instructions
1. Blend the coriander, spring onion, garlic, fresh ginger, juice of 1 lime, 1 tsp of allspice, 1 tsp curry powder, salt and pepper and a splash of vegetable oil. Marinate the diced hogget in the blended mixture for at least 1 hour, but ideally overnight.
2. Next, heat a little vegetable oil in an oven safe saucepan or casserole dish and sear the hogget. You may need to do this in batches to avoid overcrowding in the pan. Once seared, remove the hogget from the pan and set aside.
3. Reduce the heat and in the same pan fry the diced onion for 8-10 minutes until softened, then add 2 tsp of curry powder, 1 tsp allspice, 1 tsp cumin, and salt and pepper, then cook for a further 2-3 minutes, stirring well to coat the onions. Once the onions are translucent and the spices are aromatic, add 2 cloves of diced garlic and the tomato purée. Cook for a few more minutes.
4. Add the hogget back into the pan along with a pint of water and your whole scotch bonnets (if using). Once boiling, transfer the covered saucepan to a preheated oven at 180°C/160°C fan/gas mark 3. Cook for 2-3 hours, checking every 30 minutes and adding more water if necessary. Once the sauce has thickened and the hogget is tender, your curry is ready.
5. Serve with rice and garnish with the remaining sliced spring onion, coriander and lime wedges. You may also like to cook the rice with frozen peas to add some extra colour into this dish.
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