Jamaican Curried Lamb
Jamaican Curried Lamb
I ate a lot of this when I traveled to Jamaica. This recipe is the closest I’ve found to the real thing. It comes from “Authentic Recipes from Jamaica” by John DeMers, which, if you are interested in Jamaican food, is the only cookbook you'll ever need.
Servings
6-10
Prep time
2 hrs 15 min
Ingredients
- 2 tablespoons oil
- 1½ pounds lamb, cut into small cubes
- 3 large onions, diced
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 2 large potatoes, diced
- 1 large carrot, sliced
- 2 ripe tomatoes, diced
- 3 cups chicken stock
- 1 tablespoon red wine vinegar
- ½ teaspoon salt
- 1 teaspoon paprika
- 1 bay leaf
Preparation
Heat oil in a large Dutch oven over medium heat, and brown meat in batches. Remove meat with a slotted spoon and set aside. Sauté the onions and garlic in the drippings until soft, but not brown (5 minutes).
Stir in the curry powder and potatoes, and cook for 3 minutes to release the flavor. Add the tomato, stock, vinegar, salt and paprika. Return the meat to the pan, cover and simmer for 1½ hours. Add ½ cup of water if the mixture becomes too dry. Add the bay leaf and cook for 30 minutes more until the meat is tender. Remove the bay leaf and serve with rice and beans.
Note: The tomatoes and vinegar could harm the seasoning on your Dutch oven. Consider using a cast iron Dutch oven with an enamel interior. Le Creuset makes the best ones, but they can be pricey.
Source:
Adapted from Authentic Recipes from Jamaica
by John DeMers. © Copyright 2005 Periplus Editions Ltd.
Purchase: Authentic Recipes from Jamaica
by John DeMers.
