Carribean Lamb Curry

Name: Carribean Lamb Curry
Prep time: 15 min
Cook time: 2 h 40 min
Total time: 2 h 55 min
Cuisine: American, Latin American, Caribbean
Ingredients: 400g lean diced lamb; 2 onions peeled and diced; 2 garlic cloves, peeled and crushed; 1 red chilli, desseded and finely chopped; 4 tsp garam masala; 1 tsp ground allspice; 500ml Chicken stock; 200ml tin light coconut milk; 350g potatoes, peeled and cut into 2.5cm diced; 100g fine green beans cut in half; 2 tbsp Henderson's relish or Worcestershire sauce; Sea salt and freshly ground black peppe; Ground black pepper

8 steps

Prep:15minCook:2h 40min

This Caribbean Lamb Curry is inspired by the goat curries that are staple in Jamaica. We've swapped the goat out for more readily available lamb, cooked it low and slow so that it melts in the mouth, and added some green beans for extra veggie goodness. This is quite a spicy dish but you can easily adjust it suit your spice preference. If you like your food milder, you can omiy the chilli, or if you love a really fiery kick then simply leave the chilli seeds in - or even add an entire extra chilli if you want!

Updated at: Wed, 18 Oct 2023 22:37:18 GMT

Nutrition balance score

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Ingredients

4 servings

400glean diced lamb

desseded and finely chopped

4 tspgaram masala

1 tspground allspice

500mlchicken stock

200mltin light coconut milk

350gpotatoes

peeled and cut into 2.5cm diced

100gfine green beans

cut in half

2 Tbsprelish

or worcestershire sauce

Sea salt

ground black pepper

Instructions

Step 1

Spray a large heavy-based saucepan with low-calorie cooking spray and place over medium-high heat. When the pan is hot, add lamb and onions and cook for 5-10 minutes until the meat is sealed and onions have begun to soften.

Step 2

Add the garlic, chilli and spices and cook for a further minute until fragrant.

Step 3

Add the stock and coconut milk and bring to the boil.

Step 4

Reduce the heat to low and cover with a tight-fitting lid. Allow to gently cook for 1 hour.

Step 5

Remove the lid after 1 hour, add the potatoes but do not replace the lid, Continue to simmer for another hour, checking occasionally to make sure it doesn't dry out (if it does, add a little extra water).

Step 6

Stir in the fine green beans and Henderson's relish or Worcestershire sauce and simmer for another 30 minutes until the green beans are cooked and the sauce is thick and glossy.

Step 7

Taste and season with salt and pepper to taste, if required.

Step 8

Serve!