Jamaican curry lamb
Slow-cooked curried lamb with potatoes, in the style of curry goat.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Diced lamb800 g
- White potatoes500 g
- Brown onions200 g
- Fresh ginger1 piece
- Garlic5 cloves
- Spring onions1 bunch
- Basmati rice300 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs, mild curry powder. Missing any? You can add them to your shop on the shopping list.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Grate the ginger and garlic. Rub the diced lamb with 2 tablespoons of curry powder, the ginger, the garlic, a teaspoon of dried thyme or mixed herbs and a teaspoon of salt.800 g diced lamb1 piece fresh ginger5 cloves garlic
- Heat 2 tablespoons of oil in a large, heavy pot over a medium heat. Add a tablespoon of curry powder and let it sizzle for 30 seconds, then add the lamb and brown well for 8 minutes.
- Chop the onion and slice the spring onions. Add them with 700 ml of water. Cover and simmer gently for 1 hour 45 minutes, until the lamb is very tender.200 g brown onions1 bunch spring onions
- Peel the potatoes and cut into chunks. Add them for the last 30 minutes. Cook the rice following the pack instructions and serve with the curry.500 g white potatoes300 g basmati rice
Marinate the lamb overnight if you can. The curry gets much deeper.
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