Caribbean Lamb Curry
Our new recipe!
Ingredients:
For the marinade:
• 1.5kg lamb stew • 1 bunch fresh coriander (with some of the stalks) • 2 spring onions, chopped • 2 garlic cloves, minced • 2 hot chillies finely chopped (pref Habanero) • 1tbsp fresh ginger, chopped • 1 lemon, juiced • 1 tsp ground allspice • 2 tbsp curry powder • 1 ½ tsp salt • 1 tsp pepper • 4 tbsp vegetable oil
For the stew:
• Vegetable oil, for cooking • 1 onion finely chopped • 2 garlic cloves minced • 2 tbsp hot curry powder • 1 tsp coriander powder • 1 tsp ground allspice • 1 tsp fenugreek seeds • 1 tsp ground cumin • 1 can crushed tinned tomatoes • ½ tsp pepper • 1 tsp dried thyme • 500ml water, or enough to cover the meat • 3 large potatoes cut into chunks • I tin of coconut milk • Salt to taste
Method:
• Put all the marinade ingredients in a food processor and blend until you get a paste • Rub the marinade all over the meat and leave for a few hours to marinade preferably overnight • Place a large pan over a medium-high heat, then add 2 tbsp oil. Once the oil is hot, brown a handful of the meat at a time. Add a little more oil to the pot if necessary to brown off all the meat (Place the cooked meat on to a large plate or bowl). • In the same pot, add another 2 tbsp. of oil. Cook the onions through until softened • Stir in the garlic, all the spices, the thyme and the tomatoes. Stir for about a minute and bring to the boil • Add the meat and water then cover and stir well • Simmer the curry covered for about 2 hours until the meat is almost tender enough • Add the coconut milk and potatoes • Simmer for another 20-30 minutes until the potatoes are cooked through • Serve with rice
Ingredients:
For the marinade:
• 1.5kg lamb stew • 1 bunch fresh coriander (with some of the stalks) • 2 spring onions, chopped • 2 garlic cloves, minced • 2 hot chillies finely chopped (pref Habanero) • 1tbsp fresh ginger, chopped • 1 lemon, juiced • 1 tsp ground allspice • 2 tbsp curry powder • 1 ½ tsp salt • 1 tsp pepper • 4 tbsp vegetable oil
For the stew:
• Vegetable oil, for cooking • 1 onion finely chopped • 2 garlic cloves minced • 2 tbsp hot curry powder • 1 tsp coriander powder • 1 tsp ground allspice • 1 tsp fenugreek seeds • 1 tsp ground cumin • 1 can crushed tinned tomatoes • ½ tsp pepper • 1 tsp dried thyme • 500ml water, or enough to cover the meat • 3 large potatoes cut into chunks • I tin of coconut milk • Salt to taste
Method:
• Put all the marinade ingredients in a food processor and blend until you get a paste • Rub the marinade all over the meat and leave for a few hours to marinade preferably overnight • Place a large pan over a medium-high heat, then add 2 tbsp oil. Once the oil is hot, brown a handful of the meat at a time. Add a little more oil to the pot if necessary to brown off all the meat (Place the cooked meat on to a large plate or bowl). • In the same pot, add another 2 tbsp. of oil. Cook the onions through until softened • Stir in the garlic, all the spices, the thyme and the tomatoes. Stir for about a minute and bring to the boil • Add the meat and water then cover and stir well • Simmer the curry covered for about 2 hours until the meat is almost tender enough • Add the coconut milk and potatoes • Simmer for another 20-30 minutes until the potatoes are cooked through • Serve with rice
- Store:
- The Meat Room
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