Jamaican Lamb Curry

I would love to have an authentic story behind this dish, but the truth is despite visiting three of Jamaica’s most popular towns the first time I tried goat curry was at the Turtle Bay restaurant in Southampton.

For me the all-important flavour is all-spice, and I use quite a lot. Of course, it’s just a guide so it’s worth experimenting with for your own taste.

This is my version and is as anti-inflammatory on the body as possible and works if you following a paleo or bulletproof diet.

Avoid old spices left in the cupboard, keep it fresh. Try Aroy D coconut milk and from a carton rather than tin if you can find it. It also goes without saying that the lamb should be responsibly sourced too.

The thing I love about curry is that it always tastes better a few days later. Make a big batch for days when you’re pushed for time. Reheated food is the best fast food.

The recipe below serves 4 people.

Ingredients

1 tablespoon of coconut oil

1.5kgs of lamb, cut into cubes

7 tablespoons All spice

3 tablespoons of curry powder

2 red onions

3 cloves of garlic

2 inch piece of ginger

3 scotch bonnet chilies

1 litre of coconut milk

2 tablespoons of tomato puree

2 large sweet potato’s, chopped into cubes

sea salt to taste

Method

Cut the meat into chunks and put in a bowl. Add the all spice and curry powder, mix and work into the lamb. cover the bowl and leave at room temperature for a few hours before cooking.

Heat a frying pan with coconut oil and add the meat covered in spice. Allow it to brown. Then add the onions, after 5 mins add the garlic, ginger and chillies, after another 5 mins adder the tomato puree, coconut milk and salt. Allow this to simmer for a few hours. You can add some water if it’s getting too thick.

Add the sweet potato 20 mins before you want to serve. Just check that you can easily put a fork in the potato to check it’s cooked. 

Enjoy with some basmati rice.