Jamaican curried lamb
By: Gary Rhodes From: Rhodes Across The Caribbean
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Jamaican curried lamb
- Prep time:
- 15 mins, plus marinating overnight
- Cook time:
- 1 hrs 20 mins
- Serves:
- 6
Gary Rhodes and Junior Francis use goat in this traditional full-flavored spicy curry, but lamb makes a great substitute
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Ingredients
- 1kg Lamb shoulder, cut into 4cm pieces with bones
- 2 tsp mild curry powder
- 1 Onion, diced
- 2 Spring onions, finely chopped
- 6 cloves Garlic, finely chopped
- 2 sprigs Thyme
- 4 cm Ginger, finely grated
- 1 green Scotch bonnet pepper, seeds removed and finely chopped
- 50ml vegetable oil
- 4 Potatoes, cut into 4cm cubes
- 2 large Carrots, cut into 3cm cubes
- 300g Butternut squash, or christophine, seeds removed and the flesh cut into 3cm cubes
- ½ tsp coarsely ground black pepper
Method
1. Tip the meat into a large bowl and add the curry powder, half the onion. spring onion, garlic, thyme, ginger and scotch bonnet chilli. Mix everything together; cover the bowl with plastic wrap, and leave to marinate overnight in the fridge.2. Heat the oil in a sturdy casserole pan set over a high heat. Tip the meat into the oil and fry, stirring occasionally, until browned. Add the potatoes, carrots, and squash
3. Pour over about 250ml hot water, or enough to cover the meat, put a lid on and simmer for 45minutes - 1 hour, until just tender
4. Add the potatoes, carrots, butternut squash, remaining onion, and seasoning to the pan – top-up with hot water – enough to barely cover the vegetables. Continue to simmer for a further 20 minutes until tender. By now the sauce should be well reduced and the meat and vegetables tender.
5. Serve hot with steamed rice or rice and peas
Comments & Ratings
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Latest Comment
View all comments (10)Hello its me again, Well i cooked this Sat night (12Th Sept 09) It was amazing, i ended up cooking this long and slow in the oven (4 1/2 hrs) The lamb just fell apart. I couldn't find scotch bonnet so i used two green chillies. I was worried at first as when it was cooking it was very very hot, but i need not of have as when it was cooked it was perfect. I diddnt use Squash as my Mother in law had grown and given me a 'Turks Turban' its the same family as squash and tastes very very similar. I served it with Basmati and wild rice as this is all i could find being the closest to the recipe. My partner wolfed this down and really raved about it, in fact he was still praising it the next day, so it must have been good. This made me very happy and smiley.Ive been trying to rate this recipe 5 stars but i seem to be having diffulculty, so where it states i rate it a 2, well i dont and do in fact rate it a 5, i would give it more but im unable to. So please try this curry you will not be disappointed. My thanks to Gary Rhodes for introducing me to this fabulous recipe, im looking forward to trying the Coconut crusted fish. yum. x
Well even with the various comments here i shall still be trying this because it sounds lovely, ok it may not be authentic (as some comments are saying) but it still sounds great.x
Oh boy... I'm afraid I have to add to the chorus of disapproval here. This is NOT Jamaican curry goat; I don't quite know WHAT this is. It isn't impossible to get goat here in the UK, and with a few clicks online, it isn't too difficult to find a more authentic recipe.
Should not be called JAMAICAN curried lamb, but rather GARY RHODES VERSION of ...
I just joined up to get this recipe,I was so shocked at the changes that I thought I had the wrong thing.I'm Bajan not Jamaican and even I fell cheated,this is a insult.
if you watch all these Rhodes programmes he want's to change this and that like he know's better than the people who have been cooking these recipes for generations patronizing
I really enjoyed this. I felt Gary made it suitable for people who are unable to get the original ingredients. I used the lamb and butternut squash and my family loved it. I did increae the curry powder though to 4 tsp.
Utter dribble,and how pathetic that he signed up to a programme that tries to pass of recipes as dire as this, with the hope of making you buy the DVDs to get the real one. Utter bile. Spineless. Gutless. PityPity there
Utter
I totally agree with you, unbelievable
I can't believe that gary rhodes has come back with such a ridiculous recipe for such a superb dish, in all the years i have been cooking this dish i have never put those vegetables in it, to me he is making this dish into a lamb stew DISGRACE!