Jamaican Lamb Curry

🧂 Ingredients

• 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

• 1 Mix the Lamb with 1 tbsp curry powder, salt, pepper, ginger, allspice, and
  turmeric, and marinade in the fridge for 2 hours or overnight.
• 2 Heat 2 tbsp oil in a pan
• 3 Add a tbsp of curry powder.
• 4 Fry the meat in batches, and set the browned meat aside in a bowl.
• 5 With oil in the pan, fry the onion over a medium heat,
• 6 When the onion browns, add the ginger and garlic.
• 7 Continue to cook for 1-2 minutes, but don’t let the garlic burn
• 8 Add a little coconut milk and the scotch bonnet chilis, mix it in
• 9 Then add the Lamb back into the pan.
• 10 Stir it all together and then add the rest of the coconut milk, tomatoes, thyme,
  and vegetable stock
• 11 Cook the stew in a low oven, around 300 F for 2 hours.
• 12 Add the potatoes and the sliced spring onions, and simmer for another 30-45
  minutes, until the potatoes are cooked.
• 13 Serve with rice (I used coconut jasmine rice).

Nutrition Info