Enjoy the taste of the Caribbean with my Jamaican Lamb Curry
- 800g diced leg of lamb, mutton or goat
- 2 heaped tablespoons Caribbean Curry Powder
- 1 large onion, chopped
- 2” piece of root ginger, grated
- 2 cloves of garlic, crushed
- 1 scotch bonnet pepper, seeded and chopped
- Small (approx 2”) piece of cinnamon stick
- Salt and black pepper
- Oil for marinating and browning
- Approx ½ pint of hot water
Place the lamb in a bowl and stir in the onion and curry powder, add a little of the oil as this helps the spice stick to the meat. Cover with cling film and leave to marinate in the fridge for at least 1 hour but preferably overnight.
Heat a glug of oil in a heavy frying pan or wok. Scrape away as much of the onion as possible from the lamb and set to one side.
Brown the meat in batches until well coloured.
Reduce the heat and add the onion, garlic, ginger, scotch bonnet, salt and pepper and fry gently for 5 minutes until the onions begin to soften.
Add the water and cinnamon stick to the pan, give everything a good stir, cover and leave to simmer for 1 hour. Check the pan half way through and add more water if required.
After 1 hour taste check for seasoning and sauce consistency, the gravy should be nice and thick and the meat tender. Boil rapidly to reduce if necessary.
Serve with Rice n Peas and a green salad!
Checkout my curry powder recipe