top of page

Mutton (or Goat) and Salt Cod Spicy Stew

Immediately I can here the murmurs of

" what in the name of all that's holy is in on about? Fish and mutton?? The lads lost the plot"

Bare with me guys!! You won't regret it!!

It's a recipe I was taught when I was a spotty faced trainee many many years ago by the man who first got me into my obsession with seafood, he'd throw all manner of different ingredients together and come up with spectacular dishes, I do however think, and I'm sure someone will put me straight, that this dish, or something very similar, is of African origin, a place he visited regular, so I'll go with that!!

Again I'm going to use mutton, just because I believe that the flavours work really well, you can if you want use stewing lamb, and I've also used goat too! Well worth trying if you've never eaten goat before


1kg of boneless diced mutton

500g of salt cod, soaked for at least 24 hours ( change the water a couple of times)

A good splash of sunflower oil

2 large onion roughly chopped

50g of fresh ginger grated ( don't waste your time peeling it!!)

4 cloves of garlic crushed

4 teaspoons of curry powder (the heat is up to you)

2 fresh red chilli

1 tin of chopped tomatoes

1.5 litres of lamb stock

200g of pumpkin seeds (blitzed to grind them up)

100g of dried shrimp ( optional but well worth adding)

700g of fresh spinach