Caribbean Lamb Curry
Caribbean Lamb Curry is a spicy, wholesome dish that can be eaten with naan bread or rice.
Ingredients
- 2 pounds boned leg of lamb
- 4 tablespoons curry powder
- 3 garlic cloves crushed
- 1 large onion chopped
- 4 thyme sprigs or 1 teaspoon dried thyme
- 3 bay leaves
- 1 teaspoon ground allspice
- 2 tablespoons vegetable oil
- 4 tablespoons butter or margarine
- 3 3/4 cups stock or water
- 1 fresh hot chili pepper chopped
- cooked rice to serve
- cilantro sprigs to garnish
Instructions
- Cut the meat into 2-inch cubes, discarding any excess fat and gristle.
- Place the lamb, curry powder, garlic, onion, thyme, bay leaves, allspice and oil in a large bowl and mix. Marinate in the fridge for at least 3 hours or overnight.
- Melt the butter or margarine in a large heavy saucepan, add the seasoned lamb and fry over a moderate heat for about 10 minutes, turning the meat frequently.
- Stir in the stock and chili pepper and bring to a boil. Reduce the heat, cover the pan and simmer for 1 1/2 hours, or until the meat is tender. Serve with rice, garnish with cilantro.
Notes
Cook's Tip -
Try goat, or mutton, if you can and enjoy a robust curry.
Try goat, or mutton, if you can and enjoy a robust curry.
Calories: 395 kcal
Carbohydrates: 11 g
Protein: 31 g
Fat: 26g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 122 mg
Sodium: 1076 mg
Potassium: 606 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 1041 IU
Vitamin C: 21 mg
Calcium: 61 mg
Iron: 5 mg