West Indian Lamb Curry Recipes

CARIBBEAN CURRIED LAMB

Steps:

• Place a large stock pot with olive oil over a medium high heat
• Season the cubed lamb
• Place in pot
• Add garlic, scallions and curry powder. Mix well
• Next add onions, ginger, scotch bonnet
• Add all spice and fresh thyme, add parsley
• Add salt and pepper
• Next add lime juice and coconut cream. Stir
• Next evenly add the curry and mix well
• Let simmer for approximately 3 minutes
• Place your sweet basil into the pot and stir
• Add butter and mix until it's melted
• Add the chicken stock and stir
• Cover and let simmer for approximately 25-30 minutes
• Serve over rice .

WEST INDIAN LAMB CURRY

Steps:

• Pat lamb dry with paper towels and place in a large bowl. In a small bowl, combine 1 tablespoon curry powder, the salt, the ground ginger and the black pepper. Add spice mix to large bowl and toss with lamb.
• Combine onion, scallion, garlic, fresh ginger, allspice, thyme leaves and 2 tablespoons oil in a blender; purée until smooth. Scrape mixture over lamb and toss to combine. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
• Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Stir in 2 teaspoons curry powder and heat until fragrant, about 30 seconds. Working in batches to avoid overcrowding the pot, brown the meat on all sides. Drizzle in additional oil, if needed, to prevent meat from sticking to the bottom of the pot. Transfer browned meat to a plate as it browns.
• Once all the meat has been browned, return it to the pot, along with any juices on the plate. Add enough water to just cover meat. Bring liquid to a simmer, covered, then uncover the pot and cook gently for 45 minutes.
• Stir potato, carrot and pepper into pot. Simmer until vegetables are fork tender and meat is cooked through, about 30 to 45 minutes longer.
• Using a slotted spoon, transfer meat and vegetables to a bowl. Simmer cooking liquid until it has reduced and thickened to a saucy consistency (to taste), about 15 minutes. Taste sauce and add more salt if needed. Pour sauce over meat. Serve over rice, topped with a squeeze of lime, a dollop of mango chutney or pickle and fresh cilantro.

INDIAN LAMB CURRY

Steps:

• In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.
• Then, add onions and saute until caramelized, almost brown - about 10 minutes (see video).Pro tip - depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize.
• Next, add the ginger and garlic - saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.Pro tip - ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides.
• Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
• Next, add the yogurt. Combine it then add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.Pro tip - stir the yogurt separately in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry.
• Continue to simmer it on the stovetop on medium-low heat stirring frequently until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hour adding water if necessary. Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
• When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
• Garnish with fresh cilantro or parsley.

JAMIE OLIVER'S NORTH INDIAN LAMB CURRY

Steps:

• Preheat the oven to 180 degree Celsius.
• Heat oil in a heavy bottomed casserole over medium heat. Fry onion until golden. Add in ginger and fry for few seconds. Add garlic and fry again for 2 minutes.
• Throw in the whole spices - cloves, and cardamom pods, and fry for few minutes. Now add the ground spices - ground turmeric, ground cumin, ground coriander, red chili powder, and paprika. Fry again for few minutes.
• Add the lamb pieces, and toss to coat. Add enough salt. Fry for 10 minutes. Stir occasionally to prevent the spices from sticking to the bottom of the pan. At this stage, you don't need to cook the lamb. Now remove from flame.
• Add in the tomatoes, cinnamon quills, and bay leaves. Give it a good stir, cover it with lid, and pop it in the oven for 1 ½ hrs to 2 hrs. When cooked, the meat starts to fall apart.
• When lamb is nearly cooked, (about 10 minutes before taking it out of the oven) sprinkle it with garam masala, and add in a few sprigs of coriander leaves. Mix well. Leave it in the oven for another 10 minutes.
• If the sauce looks very watery when it comes out of the oven, place the curry over medium heat and cook for 5-10 minutes until reduced.
• Garnish with more coriander leaves. Serve with rice and mint yogurt.
• I cooked the lamb for 1 ½ hrs. When it came out of the oven, the sauce was thick and perfect.

TRINI ROTI - FLAVOUR FROM THE WEST INDIES

Steps:

• In a bowl, combine yogurt, minced garlic, and spices. Season chicken thighs well with salt before adding them to yogurt curry marinade, and covering to rest in the fridge for eight hours or (preferably) overnight.
• Remove chicken from the fridge and with hands, wipe away most of the marinade and cut into good-sized strips/chunks and reserve wet and cold. Heat good-sized pot with about half the oil and sweat onions until tender. Add remaining oil, garlic, ginger, spices, and chilies and cook, stirring constantly to prevent burning and create a thick curry paste, allowing flavors to release.
• Saute the chicken in hot curry paste to seal the flesh, about 5 minutes, then cover with stock and coconut milk and stir to coat and cover. Add potato and taro root and bring to a boil (add water if needed to cover) and reduce heat to a low and simmer - an hour or more.
• As the sauce thickens check seasoning, add additional heat (chilies) if needed add salt to taste. As roti wraps are finishing, add fresh coriander and stir, removing from heat to serve.
• In a large bowl sift together flour, salt, yeast, and baking powder, and begin adding water, about a 1/4 cup at a time. Knead in as much water as required to come to a firm dough, then cover with plastic wrap or a clean tea towel and let it rest for about 20 minutes in a warm spot. Note: depending on your flour you may need more water, dough should be springy, not tough.
• Knead rested dough for about 90 seconds. Divide dough into six even balls, pat or each into a round, flat disk. Move the dough onto a floured surface and roll into round sheets with a rolling pin until they are roughly 10-inches wide and a 1/4 inch thick.
• Lightly brush flat roti wrap with oil and place on a hot, flat skillet. Cook each side for about 2 minutes until brown bubbles begin to appear. Remove and cool.

BEST LAMB CURRY

Steps:

• Combine yogurt, 1/2 teaspoon garlic paste, 1/2 teaspoon ginger paste, 1/2 teaspoon salt, and 1/2 teaspoon turmeric in a bowl. Add lamb meat and stir to coat. Cover and marinate in the refrigerator for 2 to 3 hours.
• Heat oil in a large pan. Add cinnamon stick, cardamom pods, cloves, peppercorns, and bay leaves. Cook and stir until leaves begin to sizzle and fragrance is released, about 1 minute. Add onions and cook, stirring frequently, until golden brown, 12 to 15 minutes. Add tomatoes and cook until you see oil in the corner of the pan, 5 to 10 minutes. Add remaining garlic paste and ginger paste and stir for about 1 minute. Add remaining turmeric, cumin powder, coriander powder, and red chile powder and stir for 1 to 2 minutes.
• Remove lamb from marinade and add to the pan with the onion mixture. Add water and remaining 1/2 teaspoon salt and cook over medium heat until lamb is cooked through, about 1 1/2 hours. Stir occasionally so that curry does not stick to the bottom of the pan. Add more water to thin if necessary.
• Season with garam masala and cook 1 minute more. Garnish with cilantro.

DELICIOUS INDIAN LAMB CURRY

Steps:

• Gather the ingredients.
• Heat the cooking oil in a heavy-bottomed pan over medium heat.
• When hot, add the onions. Sauté until the onions begin to turn pale golden brown, about 8 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Reserve the oil in the pan and turn off the heat.
• In a food processor , pulse the onions into a smooth paste, adding a teaspoon of water if necessary to blend. Transfer to a separate container and reserve.
• Blend the tomatoes, garlic paste, and ginger paste together in the food processor until you have a smooth paste. Transfer to a separate container and reserve for later use.
• Reheat the oil left over from frying the onions over medium heat and add the reserved onion paste. Sauté for 2 to 3 minutes.
• Add the tomato mixture, coriander, cumin, turmeric, red chili powder, and garam masala, and mix well.
• Sauté until the oil begins to separate. This can take up to 10 minutes.
• Add the lamb pieces to the mixture and stir to fully coat. Sauté until the lamb is well browned, about 8 minutes.
• Add 1/2 cup of hot water to the pan and stir to mix well. Bring to a boil, reduce the heat to a simmer, and cover the pan. Cook until the lamb is tender. You will need to keep checking on the lamb as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done. Season with salt to taste. This should take roughly 45 minutes.
• When the lamb is cooked, garnish with chopped cilantro and serve with naan or hot steamed rice.