Jamaican Curry Lamb

from Mandeville in South Central Jamaica

(Contributed by Garry Vroegh <a043140t@bcfreenet.seflin.lib.fl.us>)

Ingredients Directions
  • 5-6 pounds of lamb cut into one-inch cubes
  • 6 scallions, very coarsely chopped
  • 3 large onions chopped
  • 1-3 Scotch bonnet peppers (see bottom)
  • 1 teaspoon ground pimento (allspice)
  • 1½ tablespoons of salt (or to taste)
  • 2 tablespoons of freshly ground black pepper
  • 6 tablespoons of Jamaican curry powder (recipe below)
  • 2 tablespoons unsalted butter
  • ¼ cup coconut or peanut oil
  • 2 cloves of garlic
  • 4 cups of water or chicken stock
  • 1 cup of coconut milk
  • Juice of 1-2 limes

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.

Caribbean Curry Powder

Ingredients Directions
  • 1 ounce coriander seeds
  • 2 ounces cumin seeds
  • 1 Tablespoon poppy seeds
  • ½ Tablespoon clove
  • 1 Tablespoon mustard seeds (preferably brown)
  • 1 ounce peppercorns
  • 2 ounces ground tumeric
  • 1 ounce ground ginger

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