Has anyone a Jamaican Curried Lamb Recipe ?!
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Answers:
JAMAICAN CURRIED LAMB
5-6 pounds of lamb cut into one-inch cubes
6 scallions, very coarsely chopped
3 large onions chopped
1-3 Scotch bonnet peppers (see bottom)
1 teaspoon ground pimento (allspice)
1? tablespoons of salt (or to taste)
2 tablespoons of freshly ground black pepper
6 tablespoons of Jamaican curry powder (recipe below)
2 tablespoons unsalted butter
? cup coconut or peanut oil
2 cloves of garlic
4 cups of water or chicken stock
1 cup of coconut milk
Juice of 1-2 limes
Using your hands, mix the lamb meat, scallions, half of the onions, 1-3 peppers, allspice, salt, black pepper, and about 4 tablespoons of Jamaican curry powder!. Rub the lamb well with the mixture!. Now as they say on the island, "You mus' put he down over night" -- which means let the meat marinate overnight in the refrigerator!. The next day, heat the butter in a large pot, and add the coconut or peanut oil!. Add 2 Tablespoons curry powder, and mix well!. Add the garlic, the remaining onions, and brown them!. Add the seasoned goat/lamb to the mixture!. Mix well!. Add the water or stock, the coconut milk, and the lime juice!. Cover the pot and let the meat simmer 2? to 3 hours or until the meat is tender!. Add a little more water if necessary!. Serve the stew hot!.
Note: Carrots and potatoes are often added about 20 minutes before the curry is done!. It may also be served with rice!.
Caution: Three scotch bonnet peppers make this a really hot dish!. I would recommend one!. also cut back on the curry powder a bit!. Scotch bonnet peppers are among the hottest in the world!. Fresh red or green chiles may be substituted!.
Jamaican Curry Powder
1 ounce coriander seeds
2 ounces cumin seeds
1 Tablespoon poppy seeds
? Tablespoon clove
1 Tablespoon mustard seeds (preferably brown)
1 ounce peppercorns
2 ounces ground tumeric
1 ounce ground ginger
Toast the corainder, cumin, poppy, and mustard seeds in a heavy frying pan until the mustard seeds begin to "jump about"!. Grind in a mortar, electric blender, or coffee grinder (but not a food processor), and mix with tumeric and ginger!. Put through a fine sieve and store in a glass jar!. Makes about eight ounces!. As a general rule use can use 1 tablespoon of curry powder for each 2 pounds of lamb!. If you cannot find or do not have the above ingredients don't worry, or try some variants such as ground cinnamon, garlic powder, red pepper flakes, ground cardamon, fresh grated nutmeg, ground annatto seeds, ground mace, or oregano!. Fresh ingredients such as chopped garlic, chopped green onions, chopped bell pepper, chopped onions, can be combined with the above mixture when ready to rub on the meat!. Liquids, such as coconut mild, rum, lime, lemon, orange juice, also are options!.
nfd?
Www@FoodAQ@Com
5-6 pounds of lamb cut into one-inch cubes
6 scallions, very coarsely chopped
3 large onions chopped
1-3 Scotch bonnet peppers (see bottom)
1 teaspoon ground pimento (allspice)
1? tablespoons of salt (or to taste)
2 tablespoons of freshly ground black pepper
6 tablespoons of Jamaican curry powder (recipe below)
2 tablespoons unsalted butter
? cup coconut or peanut oil
2 cloves of garlic
4 cups of water or chicken stock
1 cup of coconut milk
Juice of 1-2 limes
Using your hands, mix the lamb meat, scallions, half of the onions, 1-3 peppers, allspice, salt, black pepper, and about 4 tablespoons of Jamaican curry powder!. Rub the lamb well with the mixture!. Now as they say on the island, "You mus' put he down over night" -- which means let the meat marinate overnight in the refrigerator!. The next day, heat the butter in a large pot, and add the coconut or peanut oil!. Add 2 Tablespoons curry powder, and mix well!. Add the garlic, the remaining onions, and brown them!. Add the seasoned goat/lamb to the mixture!. Mix well!. Add the water or stock, the coconut milk, and the lime juice!. Cover the pot and let the meat simmer 2? to 3 hours or until the meat is tender!. Add a little more water if necessary!. Serve the stew hot!.
Note: Carrots and potatoes are often added about 20 minutes before the curry is done!. It may also be served with rice!.
Caution: Three scotch bonnet peppers make this a really hot dish!. I would recommend one!. also cut back on the curry powder a bit!. Scotch bonnet peppers are among the hottest in the world!. Fresh red or green chiles may be substituted!.
Jamaican Curry Powder
1 ounce coriander seeds
2 ounces cumin seeds
1 Tablespoon poppy seeds
? Tablespoon clove
1 Tablespoon mustard seeds (preferably brown)
1 ounce peppercorns
2 ounces ground tumeric
1 ounce ground ginger
Toast the corainder, cumin, poppy, and mustard seeds in a heavy frying pan until the mustard seeds begin to "jump about"!. Grind in a mortar, electric blender, or coffee grinder (but not a food processor), and mix with tumeric and ginger!. Put through a fine sieve and store in a glass jar!. Makes about eight ounces!. As a general rule use can use 1 tablespoon of curry powder for each 2 pounds of lamb!. If you cannot find or do not have the above ingredients don't worry, or try some variants such as ground cinnamon, garlic powder, red pepper flakes, ground cardamon, fresh grated nutmeg, ground annatto seeds, ground mace, or oregano!. Fresh ingredients such as chopped garlic, chopped green onions, chopped bell pepper, chopped onions, can be combined with the above mixture when ready to rub on the meat!. Liquids, such as coconut mild, rum, lime, lemon, orange juice, also are options!.
nfd?
Www@FoodAQ@Com
Caribbean Lamb Curry
Ingredients:
2 pounds boned leg of lamb
4 tablespoons curry powder
3 garlic cloves, crushed
1 large onion, chopped
4 thyme sprigs or 1 teaspoon dried thyme
3 bay leaves
1 teaspoon ground allspice
2 tablespoons vegetable oil
4 tablespoons butter or margarine
3 3/4 cups stock or water
1 fresh hot chili pepper, chopped
cooked rice, to serve
cilantro sprigs, to garnish
method
1!. Cut the meat into 2-inch cubes, discarding any excess fat and gristle!.
2!. Place the lamb, curry powder, garlic, onion, thyme, bay leaves, allspice and oil in a large bowl and mix!. Marinate in the fridge for at least 3 hours or overnight!.
3!. Melt the butter or margarine in a large heavy saucepan, add the seasoned lamb and fry over a moderate heat for about 10 minutes, turning the meat frequently!.
4!. Stir in the stock and chili pepper and bring to a boil!. Reduce the heat, cover the pan and simmer for 1 1/2 hours, or until the meat is tender!. Serve with rice, garnish with cilantro!.
Cook's Tip -
Try goat, or mutton, if you can and enjoy a robust curry!.
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Here's an easy recipe, used in a slow-cooker:
Jamaican Curried Lamb Recipe
Ingredients
2 tbsp cooking oil
1 1/2 pounds boneless lamb, cubed
2 onions sliced finely
2 tsp ground allspice
1 1/2 cup stock
1 tbsp wine vinegar
1 tsp curry powder
Pinch of Salt
1/8 tsp cayenne pepper
1 whole habanero pepper
Method
Brown meat in the oil over a high heat
Remove then fry the onion in oil until it softens
Transfer to the slow cooker; add the remaining ingredients, stir all the ingredients in well
Cover the mixture and cook on LOW 8 to 10 hours!.
Discard the habanero before serving!.
Serves: 4
Preparation time: 10 minutes
Cooking time: 8-10 hours
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good luck - and good eating!Www@FoodAQ@Com
Ingredients:
2 pounds boned leg of lamb
4 tablespoons curry powder
3 garlic cloves, crushed
1 large onion, chopped
4 thyme sprigs or 1 teaspoon dried thyme
3 bay leaves
1 teaspoon ground allspice
2 tablespoons vegetable oil
4 tablespoons butter or margarine
3 3/4 cups stock or water
1 fresh hot chili pepper, chopped
cooked rice, to serve
cilantro sprigs, to garnish
method
1!. Cut the meat into 2-inch cubes, discarding any excess fat and gristle!.
2!. Place the lamb, curry powder, garlic, onion, thyme, bay leaves, allspice and oil in a large bowl and mix!. Marinate in the fridge for at least 3 hours or overnight!.
3!. Melt the butter or margarine in a large heavy saucepan, add the seasoned lamb and fry over a moderate heat for about 10 minutes, turning the meat frequently!.
4!. Stir in the stock and chili pepper and bring to a boil!. Reduce the heat, cover the pan and simmer for 1 1/2 hours, or until the meat is tender!. Serve with rice, garnish with cilantro!.
Cook's Tip -
Try goat, or mutton, if you can and enjoy a robust curry!.
xxxxxxxxxxxxxxxxxxxxxxxxx
Here's an easy recipe, used in a slow-cooker:
Jamaican Curried Lamb Recipe
Ingredients
2 tbsp cooking oil
1 1/2 pounds boneless lamb, cubed
2 onions sliced finely
2 tsp ground allspice
1 1/2 cup stock
1 tbsp wine vinegar
1 tsp curry powder
Pinch of Salt
1/8 tsp cayenne pepper
1 whole habanero pepper
Method
Brown meat in the oil over a high heat
Remove then fry the onion in oil until it softens
Transfer to the slow cooker; add the remaining ingredients, stir all the ingredients in well
Cover the mixture and cook on LOW 8 to 10 hours!.
Discard the habanero before serving!.
Serves: 4
Preparation time: 10 minutes
Cooking time: 8-10 hours
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good luck - and good eating!Www@FoodAQ@Com
This is a yummy recipe, you need to use authentic Jamaican curry powder and real SB peppers!.
http://www!.sheepscreek!.com/recipes/curry!.!.!.Www@FoodAQ@Com
http://www!.sheepscreek!.com/recipes/curry!.!.!.Www@FoodAQ@Com
Nari's recipe is good but you need to use goat meat!.Www@FoodAQ@Com