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