Jamaican Curry Lamb Recipe

Jamaican Curry Lamb Recipe

Goat is traditionally used, but Jamaican curry also goes well with lamb meat.
Print Rate
Course: Main Course
Cuisine: Caribbean
Prep Time: 15 minutes
Cook Time: 1 hour
Author: Aliye Aydin

Ingredients

  • 2 pounds lamb stew meat or kebabs
  • 1 medium onion
  • 2 cloves garlic
  • 1 scotch bonnet or habanero pepper (optional)
  • 2 scallions
  • 4 medium potatoes
  • 2 Tablespoons avocado oil (or other high heat oil, such as grapeseed)
  • 3 Tablespoons Jamaican curry powder
  • 1 Tablespoon tomato paste
  • 1 1/2 teaspoons fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 sprigs thyme

Instructions

Mise en place

  • Season lamb with 1 teaspoon salt and 1/2 teaspoon pepper anywhere from 24 hours to 30 minutes before you plan on making this dish.
  • Dice onion, and mince garlic. If using spicy pepper, use gloves to mince. Slice scallions and cut potatoes into chunks.

Let's get cooking

  • Remove lamb from the fridge at least 30 minutes before cooking. Heat a large high-sided skillet over medium-high heat. When hot, add 1 Tablespoon oil. Cook lamb cubes in batches, until brown on all sides. Remove from pan when browned and set aside.
  • Reduce heat to medium. In the same pan, heat another Tablespoon of oil, and add onion, garlic, pepper, scallions, 1/2 teaspoon salt and pepper. Cook for 2-3 minutes, stirring. Add curry powder and tomato paste and stir to combine. Add lamb meat back to the pan, and add water until meat is just covered. Add thyme sprigs to the pan and bring to a boil. Lower to a simmer, cover, and cook for 1-2 hours, until meat is tender.
  • During the last 15-20 minutes of cooking, add potato and cook until soft. Thickness of stew may be adjusted with water or stock.
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