In observation of our good friends at The Roti Hut’s upcoming May 19 celebration of their 35 year Anniversary, we though we should feature some good old fashioned curry mutton as this Issue’s Guyalicious Recipe. So here, compliments of, is Alicia’s Guyanese/Caribbean style mutton curry recipe.

As an FYI, The Roti Hut won’t be offering mutton curry as part of its May 19 35th Anniversary celebrations, which will feature a rollback of its menu prices to what they were thirty-five years ago back in 1982. There will be chicken, beef, shrimp and goat curry available for sure, but no mutton.

If you want to try Alicia’s recipe and cook your own mutton curry, you can always of course still swing by The Roti Hut, pick up a few of their dhall puri or paratha roti skins and enjoy the best of both worlds: a Guyanese mutton curry with some Trini roti! Chase that down with a Carib or some El Dorado Rum and you will be in seventh heaven, regardless as to whether the weather is Spring like or not!


3lbs lamb meat
Pre-season for meat
2 tbsp quick version green seasoning
1/2 tsp garam masala
1/2 tsp geera (roasted cumin)
1 tsp madras curry powder
Curry Paste
2 tbsp quick version green seasoning
2 tbsp garam masala
2 1/2 tbsp madras curry powder
1 heaping tsp tomato paste
3 tbsp water to mix (more if needed)
Remaining Ingredients
3 tbsp canola oil
4-5 curry leaves
1/2 yellow onion, sliced
5-6 cloves
1 small cinnamon stick
Salt to taste (start with 1 1/2 tsp)
Boiling water on reserve in kettle
2 medium potatoes, peeled and quartered


  1. Wash and clean meat then chop into 3in chunks. See note below on washing.
  2. Season meat with pre-seasoning, let marinate overnight or a few hours.
  3. Prep ingredients. Make curry paste, set aside. Gather remaining ingredients, set aside.
  4. Heat 3 tbsp oil in karahi or heavy bottom pot. Add curry leaves and fry until fragrant and brown. Add curry paste mixture. Saute mixture until medium brown. Add meat, toss meat with curry paste mixture to coat. Add sliced onion, cloves, cinnamon stick, and salt. Bounjal the meat -Let meat cook in its own liquid until it has evaporated and curry paste has seared onto meat, about 20-25 minutes.
  5. Pour boiling water over meat, enough to cover the meat. Let meat boil until tender, adding a little water at a time throughout the process until meat is tender, about 45 minutes or more.
  6. Add potatoes once meat is almost tender. Remove curry from heat once potato is cooked. Adjust salt to taste.

The way I learned to clean goat and lamb meat is with a couple of handfuls of flour, 1 tsp salt, juice of 1 lime, and enough water for the meat to soak. Mix the meat with these ingredients and let it sit for 1/2 hr to 45 minutes, then rinse it off piece by piece. Use a knife to pull off any fibrous strands then rinse again and pat dry. This method of “cleaning” the meat is a way to remove any slime, rank smell, or off taste that the meat might have.