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Happy New Year!! I’m still recovering from last night’s celebrations, we had a ‘tropical’ night with lots of West Indian style food and plenty of rum punch. Good times. Before I get back to a hard life of watching TV and chain reading Ian Rankin books I thought I’d post the recipe for the star attraction, the lamb curry.

Ideally I would have used mutton (or even goat) but I’d left the shopping a bit late and had to head to Sainsbury’s so neck of lamb was all I could get my hands on. It worked well though, the neck fillet – quite a tough and sinewy cut, really benefited from the long marinade time and the slow cooking.

Again we used Tom’s Grandmother’s jerk seasoning but any shop bought brand will also do (maybe I’ll learn to mix my own one day…). You need to marinate the lamb for at least 6 hours, and ideally overnight so give yourself some preparation time on this one.

Jamaican Lamb Curry – Serves 5 (as a main)

  • Approx 600g of lamb neck fillet
  • 1 onion, roughly chopped
  • 3 cloves of garlic
  • 1 scotch bonnet chilli
  • 1 heaped tablespoon of jerk seasoning
  • Vegetable oil
  • 1 can chopped tomatoes

Roughly chop the lamb into about 4cm cubes, mix with the chopped onion, the roughly chopped garlic and the finely chopped flesh of the chilli. Add a tbsp of jerk seasoning and a good trickle of oil and combine with your hands. Cover and leave to marinate overnight in the fridge.

The next day, brown the lamb (in a couple of batches) in a shallow casserole.

Add the rest of what’s left in the marinade bowl and fry until the onions are lightly brown. Add the tomatoes and enough water to just cover the lamb and cook in a oven (110 degrees c) for 3-4 hours. Taste halfway through to check for spicyness, adding more jerk if needed. The heat intensity will develop as it stews though.

Serve with rice, or rice and peas, yams and jerk chicken (recipes to follow!). As a non lamb-lover, I really enjoyed this dish and will definitely be trying some more lamb recipes now.

Happy 2012! Hope it’s a good one for you all. xx