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Mutton Curry

Believe it or not - we're having mutton curry tonight!  By choice, not necessity!  We've been selling mutton products (stew meat, pet food and sausage) for about a year now.  The sausage is great!  Customers have been telling us that the mutton stew meat is great, too, but tonight is the first time we've tried it.  We have to say that the customer is always right!

Here's what we did (as best as I can remember - we kind of threw it together).

1 pkg mutton stew meat (about 2 lbs)
3 large carrots, sliced
10 cloves garlic, chopped
1 yellow onion, chopped
1/2 butternut squash, peeled and diced
Thai red curry (to taste)
1/2 can coconut milk
Coarse ground pepper (to taste)
Kosher salt (to taste)
Smoked Spanish paprika (to taste)

Brown mutton pieces in olive oil.  Put in crock pot.  Add carrots, onions, garlic, curry powder, and pepper.  Cover with water and coconut milk and cook on low for 4 hours.  Add butternut squash.  Continue cooking on low for 2 hours.  Remove meat and vegetables.  Remove bones.  Strain fat from liquid and reduce liquid over stove by half.  Recombine all ingredients.  Add salt and paprika to taste.  Heat through and serve over rice.

The neat thing about this recipe - everything except the coconut milk came from our Auburn farmer's market! It's cheap, too - less than $10 to feed the four of us Macons and leave us some leftovers!


  1. Sounds delicious! I'm about to try it with some of Robing Lynde's Lamb that I have

  2. Cool - let me know how it turns out!


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