Jamaican Lamb Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/3 lb lamb leg meat, cut into strips or small cubes (I used trimmings from a leg we used for stew)1 tsp thyme1/2 tsp black pepper1/2 tsp kosher salt1 tsp molasses1 minced Thai chili (or half a habanero)3 garlic cloves, peeled and thinly sliced1/2 tbsp coconut oil1/2 large Spanish onion, sliced into half-moons4 oz carrots, diced1 large tomato, diced1 tsp curry powder1/2 tsp ground allspicepinch cinnamonpinch ground cloves1 tbsp dark rum3/4 cup water
Heat the oven to 350F and lightly grease a small square casserole (with a cover).
Place the lamb in the casserole and top with the thyme, pepper, salt, molasses, chili and garlic. Set aside.
Heat coconut oil in a large cast-iron pan or wok over medium heat.
Add the onion and carrots and cook, stirring occasionally, for 6-7 minutes.
Add the tomato and cook 1-2 minutes longer, until it begins to break down.
Stir in the curry powder, allspice, cinnamon and cloves with rum and 1/4 cup of the water.
Cook for a further 2 minutes, stirring, then pour over the lamb and stir to combine.
Add remaining water, cover and cook for 1 1/2 hours.
Uncover, stir and cook (uncovered) another 30-40 minutes, until liquid is reduced and meat is tender.
Serving Size: Serves 2 over rice or potatoes
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Place the lamb in the casserole and top with the thyme, pepper, salt, molasses, chili and garlic. Set aside.
Heat coconut oil in a large cast-iron pan or wok over medium heat.
Add the onion and carrots and cook, stirring occasionally, for 6-7 minutes.
Add the tomato and cook 1-2 minutes longer, until it begins to break down.
Stir in the curry powder, allspice, cinnamon and cloves with rum and 1/4 cup of the water.
Cook for a further 2 minutes, stirring, then pour over the lamb and stir to combine.
Add remaining water, cover and cook for 1 1/2 hours.
Uncover, stir and cook (uncovered) another 30-40 minutes, until liquid is reduced and meat is tender.
Serving Size: Serves 2 over rice or potatoes
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 222.4
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 98.7 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 3.9 g
- Protein: 16.1 g
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