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Monday, 16 July 2012

Jamaican Lamb Curry

Apologies that this post is late. I did cook this international meal last week but what with being home and other projects taking over slightly, I haven't managed to get the post written until now!

This weeks international meal was a Jamaican Lamb Curry (traditionally made with goat but that isn't exactly a normal delicacy around here - lamb is a great substitute though!). This is a very flavoursome dish although I found it very spicy - and I struggle with spicy food!

Taste - ** (Bit too spicy for me!)
Time - * (had to start about 3 hours before eating!)
Repeat? -  I probably wouldn't but that it purely because it was too spicy for me!

Jamaican Lamb Curry
adapted from August 2012 Good Food
serves 4

1 large onion, roughly chopped
10 garlic cloves, peeled
100g ginger, peeled and roughly chopped
100ml vegetable oil
1/2 - 2 chillis, depending on your taste, finely chopped
small handful of curry leaves
3 thyme sprigs
4 tbsp mild curry powder
600g lamb breast meat, diced
400g can chopped tomatoes
300ml vegetable stock
410g can kidney beans
Juice of 1/2 lemon
Small bunch of coriander, chopped
Rice and natural yogurt to serve

1. Blend onion, garlic and ginger in the food processor until you have a puree
2. Heat oil in a large saucepan and add onion mixture, cook over a medium heat for 5 minutes until softened
3. Add chillis, curry leaves, thyme leaves and curry powder - cook for 2-3 minutes
4. Add lamb to the pan, cook for 5 minutes on a medium-high heat until lamb is browned
5. Add stock and tomatoes, bring to the boil and cook for 10 minutes. Cover, reduce the heat to lowest possible and simmer for 2 - 2 1/2 hours. Remove lit for final 30 minutes
6. Stir in beans and heat through for 5 minutes
7. Stir in coriander and lemon juice
8. Serve with rice and yogurt

Love Rebecca


  1. My mouth is watering after just reading the title! I love a spicy curry and can't wait to try this recipe!

  2. This looks soo yummy.. think I'll try it with less hot peppers!
    Thanks so much for sharing with the Pink Hippo~
    Amie @ Pinkapotamus

    1. haha...yes less hot peppers would make this yummy!


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