lamb (or goat) shoulder meat cut into chunks (request for the bone from the butcher if possible), ½ oz. When ready, knead the dough on a lightly floured surface until smooth, then form into 4 balls, flatten slightly and roll out into 23-cm (9-inch) rounds about 5mm (1⁄4 inch) thick. 1 bunch scallions, chopped. Put the meat in a large bowl, and toss with all the spices (curry powder, cinnamon, chili powder, allspice, coriander, cumin, ground ginger, and salt. curry powder, ginger, dried thyme, paprika, onions, garlic, spring onions, scotch bonnet. Heat 1 1⁄2 tablespoons of the oil in a large pan, add half the lamb and cook, turning, until nicely browned all over. Wrap the roti in a tea towel and keep warm while you cook the rest. If you continue to use this site we will assume that you are happy with it. water. Skim any fat from surface. To serve, spoon some of the curry down the centre of each roti, roll up and serve hot. Cover and refrigerate overnight. Add the tomatoes, pepper, dried thyme and the lamb meat and 1 ½ pts. Transfer to a bowl and stir in 5 tablespoons water to make a stiff, but soft dough. Add the onion to the pan and cook until a rich golden brown. 2. Cover and leave in a warm place for 30 minutes. Heat 1 1⁄2 tablespoons of the oil in a large pan, add half the Drain excess fat. © 2021 Simple & Delicious Home Cooking Recipes | Ney’s Kitchen. 3. Remove the sliced onions and scotch bonnet pepper from the bowl of marinated goat meat and set aside. Skim any fat from surface. Heat the vegetable oil on med/high and brown the pieces of lamb on both sides (takes about 8 mins). Mix in the coconut milk, water, allspice, salt, thyme and garlic. Then remove them and set aside. Traditionally, the curry is made with goat meat – you’ll see curry goat on menus everywhere in the Caribbean – but you can get great results with lamb too. 1.5kg lamb; 1/2 lime, juice only; 3 tbsp all purpose seasoning; 3 tbsp mild curry powder; 1 onion, roughly chopped; 2.5cm piece of root ginger, finely chopped Copyright © 2021 Ainsley Harriott | Crafted by Scout, 800 g (1 3⁄4 lb) diced leg of lamb, trimmed of excess fat, 2 small sweet potatoes, about 350 g (12 oz) peeled and cut into small dice, 40 g (11⁄2 oz) chilled butter vegetable oil or ghee, for cooking. Heat a heavy Dutch oven just large enough to accommodate the shanks over high heat, add 2 tablespoon of the oil, and swirl to coat. This amazing Lamb Curry from top chef Mike Reid is a Caribbean recipe. We use cookies to ensure that we give you the best experience on our website. Add the stock, bring to the boil and simmer, part-covered, for 1 hour. March 30, 2012 • Meat & Poultry Today I’m guest posting over on my daughter’s blog, Savour the Senses.For those of you who don’t know her yet, watch out world – she’s going somewhere in the culinary field, I’m certain of it. It is served with plantain crisps. Rub the lamb well with the mixture. Serves 6 1.2kg lamb or young goat shoulder meat freshly squeezed juice of … Bring to a boil then reduce to a simmer. Simmer meat and vegetables for 1 hour until tender. Wash and pat the Lamb Chops (5) dry with paper towels, then heat the Vegetable Oil (2 Tbsp) in a deep heavy saucepan on medium/high heat. Whisk flour with 3 tbsp water until smooth; stir into slow cooker. Step 1. Set the slow cooker for 5 hours or until tender. Usually we season and marinate meats first in the Caribbean, but in this case we’ll add the seasonings (herbs etc) a little later. I don't usually … Instructions 1. In a mixing bowl season lamb with salt, black pepper, 2 tbsp. For even better flavour leave it to marinate overnight in the fridge (remembering to bring it back to room temperature before cooking). ), 1 can-full long grain rice, rinsed and soaked in cold water for 30 minutes then drained. Brown the … Here's a lamb version (with all the authentic flavours) of the very well known Jamaican goat curry for those who are finding it hard to get goat meat. Of course, if you have goat meat you can easily use this recipe to make curry goat. Once the meat is browned add … Cook the onions through until translucent. Turn it over with your hands to get it well coated and leave too marinate in the fridge for 4 hours or overnight. Proceed to season the meat with the curry powder, black pepper, ginger, all purpose seasoning, onion, … (Remove bone after the first hour of cooking). Towards the end of the cooking process, if there is any excess fat/oil floating on top of the curry, use a spoon to skim it off. Isn’t it traditionally curry goat? 3 lbs. 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