JAMAICAN LAMB CURRY
Serves 6
800g diced leg of lamb, mutton or goat
2 heaped tablespoons Caribbean Curry Powder
1 large onion, chopped
2” piece of root ginger, grated
2 cloves of garlic, crushed
1 scotch bonnet pepper, seeded and chopped
Small (approx 2”) piece of cinnamon stick
Salt and black pepper
Oil for marinating and browning
Approx ½ pint of hot water
Place the lamb in a bowl and stir in the onion and curry powder, add a little of the oil as this helps the spice stick to the meat. Cover with cling film and leave to marinate in the fridge for at least 1 hour but preferably overnight.
Heat a glug of oil in a heavy frying pan or wok. Scrape away as much of the onion as possible from the lamb and set to one side.
Brown the meat in batches until well coloured.
Reduce the heat and add the onion, garlic, ginger, scotch bonnet, salt and pepper and fry gently for 5 minutes until the onions begin to soften.
Add the water and cinnamon stick to the pan, give everything a good stir, cover and leave to simmer for 1 hour. Check the pan half way through and add more water if required.
After 1 hour taste check for seasoning and sauce consistency, the gravy should be nice and thick and the meat tender. Boil rapidly to reduce if necessary.
Recipe adapted : Elize de Kock
Photo: Elize de Kock
Tweede foto: Elize de Kock
Al baie kerrie geëet maar hierdie een was die beste ooit. Resep hier onder, maar ons het bok gebruik.
Gebruik Mother In Law as jy nie carribean curry kan kry nie. Dit is potent maar baie lekker. 1.5 eetl op die resep was vir ons lekker. Maar miskien te veel vir iemand wat nie van sterk hou nie. Die moeder van alle kerrie. Die het cumin, coriander, turmeric, red or black pepper, cardamom, clove , mustard, ginger, bay leaf, fenugreek in . Sit chilli in as jy wil. Baie carribean.
