Jamaican Lamb Curry
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Jamaican Lamb Curry calories by ingredient
Introduction
Baked in a casserole for 2 hours, this melange of spicy trimmings from a leg of lamb (the meat that was too close to the bone for mom to bother with back at Easter), Thai chili, garlic, carrot and onions is meltingly tender and rich - but deceptively low in fat! Baked in a casserole for 2 hours, this melange of spicy trimmings from a leg of lamb (the meat that was too close to the bone for mom to bother with back at Easter), Thai chili, garlic, carrot and onions is meltingly tender and rich - but deceptively low in fat!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 thyme
1/2 tsp black pepper
1/2 tsp kosher salt
1 tsp molasses
1 minced Thai chili (or half a habanero)
3 garlic cloves, peeled and thinly sliced
1/2 tbsp coconut oil
1/2 large Spanish onion, sliced into half-moons
4 oz carrots, diced
1 large tomato, diced
1 tsp curry powder
1/2 tsp ground allspice
pinch cinnamon
pinch ground cloves
1 tbsp dark rum
3/4 cup water
Tips
This is even better the next day!
Directions
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.