Jamaican Lamb Curry
From jo_jo_ba 12 years ago
- 3 hours to make
- Serves 2
Baked in a casserole for 2 hours, this melange of spicy trimmings from a leg of lamb (the meat that was too close to the bone for mom to bother with back at Easter), Thai chili, garlic, carrot and onions is meltingly tender and rich - but deceptively low in fat! Read more This is even better the next day :-) See less
Ingredients
- 1/3 lb lamb leg meat, cut into strips or small cubes (I used trimmings from a leg we used for lamb-stew-from-southern-france.html">lamb Stew From Southern France ) shopping list
- 1 tsp thyme shopping list
- 1/2 tsp black pepper shopping list
- 1/2 tsp kosher salt shopping list
- 1 tsp molasses shopping list
- 1 minced Thai chili (or half a habanero) shopping list
- 3 garlic cloves, peeled and thinly sliced shopping list
- 1/2 tbsp coconut oil shopping list
- 1/2 large spanish onion, sliced into half-moons shopping list
- 4 oz carrots, diced shopping list
- 1 large tomato, diced shopping list
- 1 tsp curry powder shopping list
- 1/2 tsp ground allspice shopping list
- pinch cinnamon shopping list
- pinch ground cloves shopping list
- 1 tbsp dark rum shopping list
- 3/4 cup water shopping list
How to make it
- Heat the oven to 350F and lightly grease a small square casserole (with a cover).
- Place the lamb in the casserole and top with the thyme, pepper, salt, molasses, chili and garlic. Set aside.
- Heat coconut oil in a large cast-iron pan or wok over medium heat.
- Add the onion and carrots and cook, stirring occasionally, for 6-7 minutes.
- Add the tomato and cook 1-2 minutes longer, until it begins to break down.
- Stir in the curry powder, allspice, cinnamon and cloves with rum and 1/4 cup of the water.
- Cook for a further 2 minutes, stirring, then pour over the lamb and stir to combine.
- Add remaining water, cover and cook for 1 1/2 hours.
- Uncover, stir and cook (uncovered) another 30-40 minutes, until liquid is reduced and meat is tender.
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