Jamaican Lamb Curry

So here is yet another spicy dish for you all to enjoy, I can’t help it I’m addicted! This is a bit different to my usual spicy dish as it has more of a Jamaican twist to it, and Jamaican food is one area I would like to explore a bit more. In Bristol there is a fantastic Jamaican culture, you simply can’t beat the smell of the Jerk chicken smoking away at the annual St Paul’s Carnival (although it was cancelled this year L). There is often nothing tastier than flavoursome spicy food cooked simply on an open grill. I feel like I could not do Jerk chicken justice in electric oven, and so this time I opted for a curry. I’m not going to lie, it nearly blew our heads off but it was bloody delicious. You can also pick the chilli to suit your taste so it doesn’t have to be uber hot, but I would highly recommend you give it a try; just make sure you have a box of tissues to hand for the runny noses.

–          300g lamb steak, trimmed and cut into chunks

–          1 tbsp thyme leaves , finely chopped

–          sunflower oil

–          1 onion , peeled and sliced

–          1 hot red chilli – such as a scotch bonnet, seeded and finely chopped

–          3 garlic cloves , peeled and thinly sliced

–          1 thumbsize piece of ginger- minced

–          2 tbsp mild curry powder

–          2 tsp ground allspice

–          1 tsp ground cloves

–          1 x 400g tin chopped tomato

–          1 tbsp black treacle

–          ½ mango – cubed

–          200g butternut squash – cubed

–          1 tin coconut milk

Oven 180’C

Put the lamb in an ovenproof casserole dish with the thyme, some salt and lots of black pepper. Mix well and leave for 20 minutes.

Heat 1 tbsp oil in the casserole dish and fry the lamb with the onion until the lamb has browned, add the garlic and ginger and squash for 2 minutes. Stir in the curry powder, allspice, cloves and 5 tbsp cold water. Cook for a further 2 minutes. Add the remaining ingredients and bring to a simmer, cover and put in the oven. Cook for 1½-2½ hours or until tender, stirring halfway through. Serve with wild rice and corn on the cob

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18 thoughts on “Jamaican Lamb Curry

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