Jamaican Lamb Curry

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4 people
Meal course
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300 grams
Lamb leg steaks - cut into chunks
1 tbsp
Fresh Thyme
1 Splash
Sunflower oil
1 large
White onion - peeled and roughly chopped
1 whole
Scotch bonnet chilli - finely chopped
3 large
Garlic clove - peeled and finely chopped
1 thumbsize
Ginger - peeled and grated
2 tbsp
Curry powder
2 tsp
1 tsp
Ground cloves
400 g tin
Chopped tomatoes
1 tbsp
Black treacle
1/2 medium
Mango - skin removed and cut into chunks
200 grams
Squash - Peeled and cut into 1.5cm cubes
400 g tin
Coconut milk
Jamaican Lamb Curry
  1. Preheat the oven 180’C
  2. Put the lamb in an ovenproof casserole dish with the thyme, some salt and lots of black pepper. Mix well and leave for 20 minutes.
  3. Heat 1 tbsp oil in the casserole dish and fry the lamb with the onion until the lamb has browned, add the garlic and ginger and squash for 2 minutes. Stir in the curry powder, allspice, cloves and 5 tbsp cold water. Cook for a further 2 minutes. Add the remaining ingredients and bring to a simmer, cover and put in the oven. Cook for 1½-2½ hours or until tender, stirring halfway through.
  4. Serve with wild rice and corn on the cob

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