Using your hands, mix the lamb meat, scallions, half of the onions, 1-3 peppers, allspice, salt, black pepper, and about 4 tablespoons of Jamaican curry powder. Rub the lamb well with the mixture. Now as they say on the island, "You mus' put he down over night" -- which means let the meat marinate overnight in the refrigerator.
The next day, heat the butter in a large pot, and add the coconut or peanut oil. Add 2 Tablespoons curry powder, and mix well. Add the garlic, the remaining onions, and brown them. Add the seasoned goat/lamb to the mixture. Mix well. Add the water or stock, the coconut milk, and the lime juice. Cover the pot and let the meat simmer 2½ to 3 hours or until the meat is tender. Add a little more water if necessary. Serve the stew hot.
Note: Carrots and potatoes are often added about 20 minutes before the curry is done. It may also be served with rice.
Caution: Three scotch bonnet peppers make this a really hot dish. I would recommend one. Also cut back on the curry powder a bit. Scotch bonnet peppers are among the hottest in the world. Fresh red or green chiles may be substituted.
Toast the corainder, cumin, poppy, and mustard seeds in a heavy frying pan until the mustard seeds begin to "jump about". Grind in a mortar, electric blender, or coffee grinder (but not a food processor), and mix with tumeric and ginger. Put through a fine sieve and store in a glass jar. Makes about eight ounces. As a general rule use can use 1 tablespoon of curry powder for each 2 pounds of lamb.
If you cannot find or do not have the above ingredients don't worry, or try some variants such as ground cinnamon, garlic powder, red pepper flakes, ground cardamon, fresh grated nutmeg, ground annatto seeds, ground mace, or oregano.
Fresh ingredients such as chopped garlic, chopped green onions, chopped bell pepper, chopped onions, can be combined with the above mixture when ready to rub on the meat.
Liquids, such as coconut mild, rum, lime, lemon, orange juice, also are options.
Return to Sheep's Creek Farm Lamb Recipes page.
© 1998 Ronald Florence Last modified: Fri Jan 30 23:40:40 EST 1998