“We will produce safe, legal, sustainable quality halal food that complies with halal requirements and is independently approved by reputable halal certification bodies” – view our Halal Policy.


Mutton with Mango and Ginger

Mutton Serves 4

This Ramadan AHDB & Shazans have been tasked to provide Iftar meals for the presenters at British Muslim TV, they have enlisted the help of Mr Tee and halal hangouts and their head chef Gregg to deliver 30 different recipes that you can try at home.

The recipes cover all ranges of occasions from hosting a meal for friends and family to quick recipes for those last minute Iftars. Using Lamb, Chicken and Beef from the British isles, prepared by Chef Gregg giving all recipes a British twist.

We will be preparing amazing dishes from around the world to ignite your creativity, tantalise your taste buds and get you cooking this ramadan. Whats more is we will be serving these up to the team at BMTV to keep them powered up well into the night.

Images supplied by
  • Preparation 15 minutes
  • Cooking time: 2-2½ hours


500g boneless mutton cubes

2 tablespoons oil

For the spice paste:

6 shallots, peeled and finely chopped

4 medium tomatoes, finely chopped

1 x 4cm piece fresh root ginger, peeled and finely chopped

2 tablespoons mango chutney

4 garlic cloves, peeled and finely chopped

3-4 dried red Kashmiri chillies

2 tablespoons ground coriander

1 teaspoon ground turmeric

2 tablespoons cumin seeds

Handful of curry leaves

For the sauce:

100ml coconut milk

100ml water

Freshly chopped coriander, to garnish


  1. For the paste, put all the spice ingredients into a blender and pulse to a smooth consistency, adding a little water if needed. Season.
  2. Heat the oil in a large non-stick saucepan or wok. Add the paste and cook over a low heat for 10-15 minutes, or until reduced to a thicker paste.
  3. Add the mutton, stir well and cook for 5-10 minutes until brown.
  4. For the sauce, gradually add the coconut milk and water, stirring gently. Reduce the heat, cover and simmer for 1-2 hours or until the mutton is tender and the sauce is slightly dry.
  5. Garnish with the fresh coriander leaves and serve with steamed coconut rice or parathas/naan bread, raita and a side salad. 


Substitute the mutton with lamb cubes and reduce the cooking time by an hour.

For a hotter curry, retain the seeds in the chillies.


Meat can bought at Shazans counters operating by Shazans Fresh Halal Market in select Tesco stores & Shazans Select in Morrisons. Or alternatively, Shazans pre-pack available at most retailers.

British Ramadan in collaboration with:

Want to see our product updates? Follow us on: