Serves: 6


  • 2 large onions, sliced
  • 5ml ( ½ tsp) peppercorns
  • 5ml ( ½ tsp) ground cloves
  • 125ml ( ½ cup) water
  • 30ml (2 tbsps) oil
  • 2 sticks whole cinnamon
  • 750g stewing mutton
  • 30mm piece fresh ginger, finely chopped
  • 2 cans (410g) ALL GOLD chopped tomatoes (indian style)
  • 60ml (4 tbsps) mrs ball’s original chutney
  • 2 chillies, chopped
  • 4 medium potatoes, peeled and quartered
  • Salt and freshly ground black pepper
  • 30ml (2 tbsps) sugar
  • Chopped flat leaf parsley to garnish

Preparation method

Place onions, peppercorns, cloves and water in a large saucepan and bring to the boil. Lower heat and simmer until all the water has been absorbed. Add oil and cinnamon, stir-fry until onions are golden. Add the meat, ginger, stir to mix. Cover saucepan and simmer gently for 30 minutes. Add ALL GOLD chopped tomatoes, mrs ball’s chutney, and chillies. Cover and simmer for a further 30 minutes. Add potatoes, salt, pepper and sugar. Cover and cook gently for 20 minutes or until potatoes are soft. Serve on a bed of yellow rice and garnish with parsley.

Serving suggestion

Cook’s tip: chicken may be used instead of mutton but then the cooking time must be reduced to 60 minutes.

Courtesy of ALL GOLD