AT this time of year, when the weather is dull, grey and so very cold, we all need something to cheer us along. Whether it’s a trip out, some shopping or an evening with friends, we all need to give ourselves a little lift now and again.

Personally, I love nothing more than to cook new dishes for family and friends. A trip to your next Worcestershire farmers’ market should inspire you to create something special in the kitchen.

Try this recipe for a simple mutton curry, a warming dish that will keep you toasty, even when it is grim outside.

Mutton was ever-present on British dining tables until the 1920s when the invention of long-distance refrigeration units enabled New Zealand lamb farmers to start exporting their produce to the UK. Mutton gradually fell out of favour but is now enjoying a resurgence of popularity. You’ll find some at your Worcestershire farmers’ markets over the next few months.

MUTTON CURRY

Serves four
Ingredients:

3 tbsp melted butter
30ml sunflower oil
2 large onions, finely sliced
1 cinnamon stick, broken
2 cloves
1 tsp all spice
2 cardamom pods
1kg mutton pieces (washed and trimmed)
1 large tomato, halved and grated, discarding skin
Salt and pepper as desired
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp cumin
1 tsp chili powder
1 tsp turmeric
2 tsp coriander

Method:

Heat the butter and oil in a heavy based pot. Add the onion, cloves, cinnamon, allspice and cardamom.

Braise until well browned. Add the mutton. Cook for 30 minutes, then add the tomato and the remaining spices. Cook on medium heat for about one hour or until the mutton is tender. Add the garlic and ginger pastes. Then add 200ml of water and gently simmer for about 10 minutes. Serve with rice or on bed of creamy Worcestershiregrown mashed potato.

Today’s farmers’ market is in High Street, Bromsgrove, from 9am until 5pm. Next weekend’s markets are in Abbey Road, Malvern, on Saturday, January 15, from 9am until 2pm, and on Sunday, January 16, in Angel Place, Worcester, from 9am until 3pm.