Caribbean Lamb Curry by Mrs Muamba

Posted on Dec 10, 2014 in Blog

Curry and Ingredients In Jamaica our national motto is ‘out of many, one people’ and it serves as a tribute to the different cultural minorities inhabiting the Island . Curry is a popular choice for everyone in Jamaica and when I’m in the Caribbean I enjoy curried goat but lamb is just as good as a substitute. For this nice medium curry which has an aromatic mix of ginger, spices and coconut milk and serves four you’ll need:
Lamb CurryIngredients

1 jar of Mrs Muamba’s Caribbean Curry Sauce
1 kg quality lamb shoulder, cut into big cubes
2 tbsp vegetable oil
2 medium-sized onions, roughly chopped
2 red peppers, roughly chopped and deseeded
600ml/1 pint chicken stock
sliced chilli, coconut shavings, and chopped coriander, to serve and garnish

SM Cooking - Lamb CurryInstructions

Heat a large saucepan and add the vegetable oil and then the lamb

Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then reduce the heat and add the onions and red peppers and fry until golden and softened

Next you need to enough chicken stock to just cover the lamb. Make sure you stir well, and scrape the bottom of the pan to release any residue

Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through. If you have a pressure cooker this can be used to speed up the tenderizing of the meat process.

Next drain off the chicken stock and add the jar of sauce and heat through until the sauce is of a semi thick consistency so that the flavours of the sauce can infuse with the lamb. By now the lamb will be succulent and tender

Garnish with extra chilli, coconut ribbons and herbs, serve with rice and tuck in