Jamaican lamb curry
I’ve always been into most things Jamaican – I got married there, and I love the food. This curry is normally cooked with goat or mutton but lamb neck fillets offer a tasty and succulent alternative. The chief flavours in the dish is All spice, which are primarily the dried berries from the pimento tree. With its hints of cinnamon, cloves and nutmeg combined with the Scotch Bonnets, this is a curry with a difference and brings a real flavour of the Caribbean. Try it with Rice & peas they were made for each other.
Servings: people
Ingredients
- 500 grams Lamb neck fillets or goat/mutton (£5.00)
- 1 whole Onion peeled & diced (£0.13)
- 6 cloves garlic peeled & minced (£0.18)
- 1 tin Tomatoes
- 1 whole Carrot peeled & diced (£0.10)
- 10 grams All spice 2 teaspoons (£0.20)
- 10 grams Curry powder 2 teaspoons (£0.13)
- 1 Bay leaf
- 5 grams Cinnamon teaspoon (£0.11)
- 10 grams Thyme 2 teaspoons (£0.44)
- 2 whole Scotch Bonnet chilli diced and de-seeded (£0.50)
- 2 stock cubes chicken stock make 450ml (£0.25)
- 5 grams Black pepper teaspoon (£0.16)
- 13 ml Vegetable oil tablespoon (£0.02)
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Prep Time: 20
Cook Time: 3 hours
- Heat the vegetable oil and brown the lamb. Add the onions, carrot and garlic, encasing the ingredients together.
- Introduce the All spice, curry powder, thyme, cinnamon and scotch bonnets, mixing everything together.
- Pour in the tin of tomatoes and chicken stock. Season with black pepper and toss in bay leaf. Simmer the curry on a low heat for a minimum of 2 hours preferably 3, then serve.
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