Spiced mutton, barbecued pineapple, toasted coconut, sweet potato, chillies and flatbread – the perfect West-Indian sharing dish for a summer celebration
Get the hard work done in advance, then all you need to do is cook the roti, serve up and allow people to assemble as they want. It’s the perfect West Indian summer sharing experience to celebrate Windrush Day.
Prep 20 min
Rest 1 hr
Cook 10 hr
Serves 4
For the slow-roasted spiced mutton
1kg boneless mutton or lamb shoulder
100g jerk spice
Salt
2 scotch bonnet chillies
1 bunch thyme
For the barbecue pineapple
1 small pineapple, trimmed and peeled
100ml white-wine vinegar
50g sugar
150ml water
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For the desiccated coconut
100g coconut flakes
For the crushed sweet potato
4 medium sweet potatoes
Salt
Oil
For the blackened chillies
8 large red chillies
White-wine vinegar
Salt
For the roti
300g self-raising flour
1 tsp salt
2 tbsp oil of your choice, plus extra for frying
Melted butter, for brushing (optional)
To serve
Coriander
Good-quality crispy shallots (shop-bought are fine)
Rub the mutton shoulder all over with the jerk spice, season well with salt, and wrap – first in baking paper with the scotch bonnets and thyme, then wrap again in foil.
