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Jamaican Curry


Jamaican curry

Ingredients 28
Servings 6-8
Time 15 - 20 min

Ingredients

  • SPICE BLEND
  • 10
    ml
    coriander seeds
  • 10
    ml
    black peppercorns
  • 6
    cardamom pods
  • 10
    ml
    fenugreek seeds
  • 5
    ml
    ground cinnamon
  • 5
    ml
    ground ginger
  • 5
    ml
    ground allspice
  • 5
    ml
    tumeric
  • LAMB
  • 1
    chopped tomatoes
  • 2
    garlic cloves, crushed
  • 2
    onions, finely chopped
  • 1
    habanero chilli, deseeded and finely chopped
  • 3
    thyme sprigs
  • 1
    kg
    stewing lamb pieces
  • 45
    ml
    vegetable oil
  • 1
    l
    water
  • RICE AND BEANS
  • 200
    g
    basmati rice
  • 1
    can
    red kidney beans
  • 200
    ml
    water
  • 200
    ml
    coconut milk
  • 1
    onion, chopped
  • 1
    thyme sprigs
  • TO FINISH
  • 1
    kg
    baby potatoes, washed
  • chopped chillies
 

Method

1 -2 hours
 

1. Spice blend In a hot, dry pan, toast the coriander seeds, peppercorns, cardamom and fenugreek seeds until  fragrant. Grind using a mortar and pestle and add the rest of the spices.

2. Lamb In a large bowl, mix the spice blend with the tomatoes, garlic, onions, chilli and thyme. Add the meat to the marinade, cover and marinate in the fridge overnight.

3. Preheat the oven to 160°C. Heat the oil in a heavy-base pot. Remove the meat from  the marinade and fry in batches until browned. Transfer the meat to a large casserole dish with a lid.

4. Lower the heat and fry the remaining marinade until the onions are soft, then add to the meat. Pour in the water, cover with the lid and bake for 1 hour.

5. Rice and beans In a large pot, mix the rice, beans, water, coconut milk, onion and thyme. Bring to a simmer, cover and switch off the heat. Leave on the stove for 25-30 minutes.

6. To finish After the first hour of baking, increase the oven temperature  to 200°C. Add the potatoes and bake for another 30 minutes or until the potatoes are soft. Sprinkle chopped chillies over and serve with the rice and beans.

 

 

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