Caribbean Lamb Curry

As promised here is my Caribbean Lamb Curry.  Curries are great, have them with roti, rice or stuffed into a pita bread pocket.  Plus you can make them as hot as desired or just keep it aromatic.  This curry freezes well so great for sea passages, probably after day 5 though when everyone has got over sea sickness and ok with strong smelling foods.

 Caribbean Lamb Curry

Serves 4 people or 6 if going gourmet

800g trimmed shoulder of lamb cut into 2.5cm cubes
finely grated zest and juice of 2 lime (can use a small lemon but of course it is not the same but if that all you have use it)
6 cloves garlic, crushed
3 tablespoons oil (I always use virgin olive oil)
2 large onions, chopped
4 teaspoons medium curry powder I used my own curry powder which is very mild add more chilli powder to curry powder if wanting more of a hit.
1 tablespoon of hot pepper sauce (optional if wanting a hot curry) or I use chilli flakes
4 teaspoons dark cane sugar or molasses
4 tablespoons tomato puree
110g creamed coconut
2 tablespoons of fresh coriander

Place lamb in a bowl with lime zest and juice plus the garlic.  Mix well and cover, leave in a cool place for 2 hours if in the tropics leave in the fridge.
In a flameproof casserole dish, heat the oil on a medium/low heat place onion in and cook for 5 minutes, sprinkle the onion with salt at the start of cooking so the water comes out therefore the onion will not brown.
Remove the onion and set aside.

Drain the marinated lamb and pat dry on a paper towel.  Heat the oil up to a high temperature and fry the lamb in 2-3 batch loads until brown.  Reduce the heat. Place the onions and all the lamb back into the casserole dish.

Place the curry powder in with the lamb mixture and stir to coat, cooking for 1 minute.  add the hot pepper sauce or chilli flakes, brown sugar or molasses, tomato puree, and creamed coconut.  Cook all this for a further 5 minutes.
Add 300ml of water into the casserole dish or to just cover the meat.  Bring the curry to the boil and then reduce heat, cover and simmer gently for 1 1/2 - 2 hours, stirring now and again. Add more water if the curry becomes to dry, I like my curry saucy when serving with rice.  Check tenderness of lamb after this time.
Stir in chopped coriander and serve with basmati rice and roti.  Plus I love mango chutney.


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