Caribbean-style lamb curry
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 750g lamb neck fillettrimmed and cut into chunks
- 1 limejuiced plus wedges to serve
- 2 tbsp mild curry powder
- flavourless oil
- 1 onionhalved and sliced
- 3 cloves garliccrushed
- a 2.5cm piece gingerpeeled and grated
- 2 scotch bonnet chilliesseeded and finely chopped
- 2 tsp ground allspice
- 1 tsp ground cloves
- 1 tsp dried thyme
- 1/2 cinnamon stick
- 400g tin chopped tomatoes
- 1 tbsp brown sugar(any kind)
- chicken stock cube or concentrated
- steamed riceto serve
Nutrition: per serving
- kcal341low
- fat21.8g
- saturates8.3g
- carbs9g
- sugars7.3g
- fibre2.3g
- protein26g
- salt0.7g
Method
step 1
Put the lamb in a bowl with the lime juice, 1 tbsp curry powder and lots of seasoning. Toss and leave to sit.
step 2
Heat 1 tbsp oil in a frying pan and fry the onion, garlic, ginger and chilli for 5 minutes. Stir in the rest of the curry powder, allspice, cloves, thyme and cinnamon and cook for a minute. Add the lamb and fry for 5 minutes. Add the tomatoes and sugar. Refill the tomato tin with water and stir this in. Add a chicken stock cube. Bring to a simmer, cover and cook for 1 hour. Remove the lid and simmer for a further 30 minutes, stirring regularly towards the end. Serve with steamed rice and lime wedges.
