This recipe is from Jamaica but this can be found across the Caribbean islands. Its from ” The Cooking of the Caribbean” by Elizabeth Lambert Ortiz.
Ingredients
- 2-3 tbsps groundnut oil
- 1.3 kg lean boneless lamb cut into 5 cm pieces
- 2 large onions peeled and finely chopped
- 3 tbsps Caribbean curry powder mild or hot
- 1 fresh bay leaf
- 1/4 tsp ground allspice
- 300 ml coconut milk
- 300 ml lamb or chicken stock
- 2 tbsps lime juice
- sea salt and black pepper
Servings:
Instructions
- Heat the oil in a frying pan and, in two batches, brown the lamb pieces lightly all over. Lift out with a slotted spoon and transfer to a heavy casserole.
- Gently fry the onions until lightly browned in the oil remaining in the pan. Add the curry powder and fry gently for 2-3 minutes., stirring, then scrape the contents of the pan into the casserole.
- Add the bay leaf, allspice, coconut milk and enough stock to barely cover the meat. Season with salt and pepper.
- Bring to a simmer, cover and cook over a low heat for about two hours until the lamb is tender.
- Just before serving add the lime juice and cook for a few minutes more to blend the flavours. Serve with rice.
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