Curry Lamb - Lamb Curry Jamaican Style

Jamaican goat curry is a traditional dish known for its intense flavors and tender meat. If you don't have goat meat on hand, you can easily substitute lamb to create an equally delicious lamb curry. However, if you prefer goat meat and it's available, the original recipe remains unbeatable.

Ingredients:

1 kg lamb, cut into bite-sized pieces (e.g. lamb ribs)
2 lemons
2 tbsp vegetable oil
2 onions, finely chopped
½ bunch of spring onions, cut into fine rings
4 cloves of garlic, chopped
1 piece of ginger (approx. 5 cm), grated
2-3 carrots, sliced
1 tbsp household vinegar
fresh thyme
1-2 Scotch Bonnet chilies, deseeded and finely chopped (Caution: very hot!) Alternatively: YARDIES Reggae Ketchup
2 potatoes, peeled and diced

Spices
2-3 tablespoons curry powder (preferably Jamaican, e.g., YARDIES Curry Goat Spice )
You can find 2 El YARDIES Mix & Match Everyday Seasoning here.
You can find 1 el YARDIES Island Spice here.
3-4 allspice berries (Allspice) – e.g. YARDIES Allspice
Salt and pepper to taste

Fresh coriander or parsley for garnish

Preparation:

Washing: Clean the lamb or goat meat with plenty of water, lemons and lemon juice, and a little vinegar (a splash). Rub the lemon over the meat.

Marinate: Season the lamb with about half of the spices (curry, island spice, everyday seasoning, salt, and pepper). Cover and marinate in the refrigerator for at least 2 hours; overnight is even better.

Sear: Heat the vegetable oil in a large pot. Sear the marinated lamb pieces over medium heat on all sides until browned. Then remove the meat and set aside.

Add the aromatics: In the same pot, add the chopped onions, spring onions, garlic, ginger, and chopped Scotch Bonnet chilies (if using). Sauté everything together until the onions are translucent.

Roast the curry powder: Add the remaining dry spices, starting with the curry powder and roast briefly with the other ingredients to release the aromas.

Simmer: Return the seared lamb to the pot. Add enough water to just cover the meat. Bring to a boil, add reggae ketchup if desired, then reduce the heat and simmer, covered, for about 1.5 to 2 hours, or until the meat is tender.

Add potatoes: Add the diced potatoes and carrots and cook for another 20-30 minutes until they are soft and the curry has thickened.

Season to taste and serve: Season with salt and pepper. Sprinkle with fresh coriander or parsley and serve with rice and peas.

FAQ:

Can I use other meat instead of goat meat?

Yes, if you can't find goat meat, lamb is an excellent alternative. Beef or chicken can also be used, although the taste will change slightly.

Where can I buy goat meat?

Goat meat is available in specialized butcher shops, at farmers' markets, or directly from goat farms. Alternatively, you can also check in African supermarkets.

How can I adjust the spiciness of the curry?

The spiciness is mainly determined by the Scotch Bonnet chilies. For a milder curry, reduce the amount or remove the seeds. For more heat, you can add extra chilies or use some hot pepper sauce (e.g., from Grace or Tropical Sun).

Can I prepare the curry in advance?

Yes, the curry often tastes even better after it's had a day to sit. You can prepare it in advance and store it in the refrigerator. When reheating, you may need to add a little water or coconut milk to achieve the desired consistency.

This recipe for Jamaican lamb curry brings a taste of the Caribbean to your plate. Whether you use lamb or the traditional goat meat – the flavor will delight you!