Tomato and Coconut Curried Mutton Chops

Tomato and Coconut Curried Mutton Chops
My favourite kinds of Saturday evenings are spent cooking as a family. My husband on gin and tonic and chopping duty and the puppy on getting under the feet duty. One cat is usually spread out as lazily as it can in the middle of the kitchen floor and the other is probably surreptitiously batting around a clove of garlic or pouncing on some devilish coriander. I bring it all together, navigating through the monsters and in prime position stirring the pot. It’s a small kitchen but the hustle and bustle of a Saturday night seems to provoke grand imaginations and generate a frisson of excitement for our dinner. This is when we go extravagant, cooking the kind of meals we wouldn’t necessarily have time to bother with during the week, perhaps experimenting from a new cookbook and usually involving a lot of different ingredients to juggle.

Mutton Chops  |  Stroud Green Larder

Spice Mix  |  Stroud Green Larder Curries are a favourite Saturday night tradition. Yes, you can whip one up quickly in the weekday and I do so occasionally. However, it’s the slow cooked spices, the melting sauce which time has allowed to mature in the cooking pot which result in the truly luxurious curry. By starting the dish in the morning, toasting the spices and infusing the mutton chops with the dry rub, the anticipation for the evening meal is carried through the day. The aromatics permeate the kitchen with promise as you duck in to make a cup of tea mid-afternoon and every hour is a count down to when you consider your chops to be ready for action.

Mutton Chop Curry  |  Stroud Green Larder

I treat the mutton chops not dissimilar to lamb chops so you can interchange the meat if you find mutton difficult to get hold of. Most butchers will stock it if you ask and it’s a much cheaper meat than lamb. The bold flavours of mutton are happy to be included in a curry, standing up to and showing off in front of the spices. The curry is not highly saucy when divvied up between all the chops but it can get a little messy towards the end of your dinner when you decide enough is enough and you need to pick up the chop when all the easy to find meat has been eaten. Don’t let that stop you, we are all family and sometimes it’s rather good to get down and dirty with your dinner.

Tomato and Coconut Curried Mutton Chops  |  Stroud Green Larder

Tomato and Coconut Curried Mutton Chops
Serves 4

1 kg mutton chops
2½ tsp coriander seeds
1½ tsp cumin seeds
2 black cardamom pods, seeds removed
6 black peppercorns
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
1 inch fresh ginger, peeled and chopped finely
6 garlic cloves, finely diced
3 tbsp coconut oil
1 onion, finely diced
1 red chilli, finely diced
1 inch fresh ginger, grated
2 cloves garlic, minced
1 tin plum tomatoes
1 tin coconut milk

  1. Place the coriander seeds, cumin seeds, cardamom seeds and peppercorns in a small saucepan and heat gently for 1 minute until the spices are toasted and aromatic.
  2. Pour the spices into a spice grinder and whizz them up, or obliterate them by hand with a good pestle and mortar. Mix these toasted spices in a small bowl with the ground cinnamon, nutmeg, cloves, ginger, garlic and plenty of salt and pepper.
  3. Split the spice mix in half and rub one half all over the mutton chops. Set aside for a few hours or overnight for the chops to take on the flavours.
  4. When you are ready to cook them, heat up the coconut oil in a large casserole pot on the hob. When hot, add the mutton chops and brown them for a couple of minutes on all sides. Remove the chops and set aside.
  5. Add the onion, chilli and ginger and cook slowly for 10 minutes until the onions are turning translucent.
  6. Mix in in the rest of the spice mix and cook for a further minute.
  7. Pour in the coconut milk. Chop up the tinned tomatoes then add them in as well along with the juice. Fill up half of the tomato tin with water and swirl around to dislodge every last bit of tomato then pour all the water into the pot.
  8. Bring up to a boil, then turn down and simmer for 1 hour until the curry is thick and creamy.
  9. Add the mutton chops back in and cook for a further 15 minutes.
  10. Serve with plenty of fluffy basmati rice

Garlicky Slow Braised Tomato and Aubergine

This delicious Garlicky Slow Braised Tomato and Aubergine is so versatile. It can be served as a delightful veggie option with a bit of rice, or an accompaniment to grilled meat. It’s lovely hot off the press or at room temperature. This dish knows no bounds.

Garlicky Slow Braised Tomato and Aubergine

This bank holiday weekend is not necessarily broadcasting barbecue weather. I don’t know about where you are but North London seems to be pouring rain one minute and bright sunshine the next. Hang on a minute, for a Brit this is the kind of barbecue weather we are used to, so fire up the grill and when you do make sure you have one of my favourite side dishes to hand.

Everyone loves a sausage in a bun and a burnt burger but I am a great believer that the barbecue accompaniments are just as important as the main meaty event. This is particularly true if you are not automatically pairing your meat with bread or potato salads, say if you are on the Whole30 diet, which I don’t know if you know, but I am.

Tomato and Aubergine | Stroud Green Larder

I have a lovely bunch of side dishes which I churn out on a cyclical basis during barbecue season and this slowly braised aubergine and tomato recipe is really one of my favourites. If you have this, a bunch of meat and a lovely leafy green salad then you are completely set.

There is nothing like preparing ahead if you know you will be holding a barbecue as the last thing you want is to be is sweating hot and working hard in the kitchen whilst all your guests are japing around in the garden soaking up the short lived sun with tall glasses of minty Pimms. I suggest therefore that one of those corners you cut is to throw it together the night before. It also has the added benefit of helping the flavours to settle and infuse. Then serve it the next day re-heated if you like but to be honest I don’t bother as I like it to be taken out of the fridge a couple of hours before and brought slowly to room temperature.

Slow Braised Tomato and Aubergine | Stroud Green Larder

Slow Braised Tomato and Aubergine | Stroud Green Larder

I know plenty of people who don’t like aubergine which is such a shame as if cooked properly it is such a satisfying vegetable with its deliciously silky yet meaty flesh. I don’t know why mushrooms are always the vegetarian option of choice, aubergine is a much better meat substitute. I’ve spoken before about the amount of oil needed to do justice to a decent aubergine dish. Don’t baulk at this and don’t be stingy as otherwise the aubergine will not reach the desired texture and you will basically be eating an unpleasantly bland watery vegetable, it’s experiences like this that can put a lot of people off.

Since the rain has refused to abet this afternoon I think I will withhold my barbecue and serve this indoors instead with a generous lamb chop. You can also serve it as an unctuously rich stew as it is a brilliant vegetarian main course if served with plenty of rice and maybe a salty chunk of feta.

Garlicky Slow Braised Tomato and Aubergine

Full disclosure, this recipe was totally supposed to have dill roughly chopped and then added in at the end when you take it off the heat but I just clean forgot, it is really delicious without but if you do have some dill lying around do add it in as it’s yummy.

Garlicky Slow Braised Tomato and Aubergine

An incredibly versatile veggie dish which can be served on its own or as an accompaniment.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: British
Keyword: braised tomato and aubergine, braised tomato and aubergine recipe
Servings: 4 people
Calories: 335kcal
Author: Georgina Hartley


  • 6 tablespoons olive oil
  • 3 aubergine diced
  • 4 beefsteak tomatoes diced
  • 2 garlic cloves crushed
  • Handful dill roughly chopped


  • Heat the olive oil in a very large saucepan and when hot place in half of the aubergines.
  • After a few minutes when they have started to soften and shrink put in the rest of the aubergines. Cook on a low heat for 20-30 minutes, stirring frequently, until they are starting to turn golden and translucent.
  • Add in the tomatoes and the garlic cloves and plenty of seasoning.
  • Cook on a low heat for about an hour, then remove from the heat (here is where you can add in some dill).
  • Can be served hot or at room temperature.


Calories: 335kcal | Carbohydrates: 34g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Sodium: 25mg | Potassium: 1592mg | Fiber: 14g | Sugar: 21g | Vitamin A: 58.2% | Vitamin C: 66.2% | Calcium: 6.8% | Iron: 10.1%