Jamaican Lamb Curry
This dish is one of Jamaica's most popular. Try this Jamaican curry lamb recipe for dinner sometime soon.
Yield: 4 people
Calories: 200kcal
Materials
- 2 lbs. Lamb cut into chunks
- 3 tbsp Caribbean curry powder
- Salt & Pepper to taste
- 2 tbsp ginger chopped
- 1 tsp ground allspice
- 1 tsp turmeric
- 2 tbsp Vegetable oil
- 1 large onion chopped
- 3 cloves of garlic chopped
- 2 tbsp ginger root chopped
- 1 can of coconut milk
- 1 cup vegetable stock
- 3 green onions chopped
- 1 tsp dried thyme leaves
- 6 small waxy potatoes cleaned and cut into chunks
- 1 tsp scotch bonnet chili chopped
- 2 ripe tomatoes chopped
Instructions
Marinate the Lamb
- Mix the Lamb with 1 tbsp curry powder, salt, pepper, ginger, allspice, and turmeric, and marinade in the fridge for 2 hours or overnight.
Saute the ingredients
- Heat 2 tbsp oil in a pan
- Add a tbsp of curry powder.
- Fry the meat in batches, and set the browned meat aside in a bowl.
- With oil in the pan, fry the onion over a medium heat,
- When the onion browns, add the ginger and garlic.
- Continue to cook for 1-2 minutes, but don’t let the garlic burn
- Add a little coconut milk and the scotch bonnet chilis, mix it in
- Then add the Lamb back into the pan.
- Stir it all together and then add the rest of the coconut milk, tomatoes, thyme, and vegetable stock
Cook in oven
- Cook the stew in a low oven, around 300 F for 2 hours.
- Add the potatoes and the sliced spring onions, and simmer for another 30-45 minutes, until the potatoes are cooked.
- Serve with rice (I used coconut jasmine rice).
Video
Nutrition
Serving: 1cup | Calories: 200kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 45mg | Sodium: 294mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 971IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 3mg