But it's actually really tasty.
You get all the flavour of lamb but it's even richer and more mellow than that. And although many people think it's going to be a tough, chewy meat and difficult to cook, it's not.
This curry is AIP-compliant, meaning there are no seeds, nightshade spices or tomatoes in this dish, and you can enjoy it even if you're on the initial, strict part of the autoimmune protocol. It's also paleo and dairy, nut and gluten-free. The mutton is cooked in the slow cooker, although if you wanted to cook it in the oven go for about 2-3 hours on a low (something like gas mark 2/160ºC) heat, in a lidded pot. Likewise, if you wanted to cook this with diced lamb or goat, then go ahead.
I ate my curry with a little white rice (not AIP-compliant) but you could eat it on its own or cook up some veggies - or make an AIP-compliant pitta bread to mop up all the delicious sauce. I always love to pile a handful of fresh coriander leaves on top of mine, too.
AIP Mutton and Spinach Curry
2 tbsp coconut oil, lard or ghee
1 white onion, peeled and chopped
2 garlic cloves, peeled and chopped roughly
thumb-sized piece of ginger, peeled and chopped
pinch of salt
400g mutton, diced (you could use lamb or goat, instead, if that's what you have handy)
1 tsp turmeric
large handful (about 100g) fresh spinach leaves
3 heaped tablespoons coconut yoghurt (I use Co-Yo)
1 red onion, peeled and sliced
Coriander leaves, to serve
Melt 1 tablespoon of the coconut oil in a large frying pan and fry the onion until it's quite well-browned. I usually leave mine until each piece is tinged golden-brown at the edges. Throw in the garlic and ginger, followed by a pinch of salt and stir-fry for a minute or so until it's aromatic.
Add the mutton pieces and stir so that the meat gets evenly browned. Add the turmeric and the spinach leaves. Once the leaves have wilted down, stir in 2 tablespoons of the coconut yoghurt. Add a splash of water and transfer either to the crockpot of your slow cooker (cook on high for 3 hours) or into a casserole dish with a lid (cook in the oven for 2-3 hours on low).
Just before serving (take a look at the mutton and squish a piece with the back of a spoon - it'll be meltingly tender) fry the onion slices in the remaining tablespoon of coconut oil until just golden. Taste the curry and adjust for seasoning, adding more salt and another spoonful of coconut yoghurt or a splash more water if needed and stir through. Serve with the onion rings scattered over the top and a good handful of the coriander leaves.