Curried Lamb - Jamaican Style

Curried Lamb – Jamaican Style

I am a big fan of food from the Caribbean. I love how close the flavor profiles from that region are to those from Western Africa. It makes perfect sense considering a lot of the slaves that ended up working the sugar fields of the Caribbean came from this part of the world. Scotch bonnet peppers (ata rodo), rice and peas (we use black eyed beans), thyme, plantains… These are ingredients that are staples in our cooking.

No Caribbean menu in any restaurant in the world that offers such fare is complete without a curried goat dish. This dish can be served with any number of side dishes but the star is undoubtedly the goat meat. Juicy and succulent pieces of goat meat seasoned to perfection in a rich broth perfect for rice or even flat breads such as rotis and chapatis.

After a trip to my butcher, I could not resist buying some fresh lamb that I knew would be perfect to make Curried lamb – the same principle as curried goat, just using a different meat.

You will need:

• I kg lamb meat - cut in to cubes – bone in pieces work well.
• 2 tablespoons curry powder
• 3 diced onions
• 3 spring onions
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 scotch bonnet peppers
• 1 tablespoon fresh grated ginger
• 8 cloves of minced garlic
• 3 sprigs of fresh thyme or 1 teaspoon dried thyme
• 1 tablespoon butter
• 1/2 cup ketchup
• 2 diced carrots
• 2 diced bell peppers

Directions:

• Combine the curry powder, onions, scallion, salt, pepper, chillies, ginger, thyme and half a cup of water in a blender. Add more water if necessary
• Rub the mixture in to the meat and let marinade in the fridge overnight
• In a saucepan, add the meat and butter to a frying pan and brown gently. Add the carrots, peppers and marinade and add enough water to cover the meat.
• Bring to a boil, then let simmer until the meat is tender. Add the ketchup and simmer for the last 15 minutes. Serve with rice and beans and fried plantain.

Enjoy!!!

Jamaican Jerk Marinade

Jerk marinade is a staple in the Carribean especially in Jamaica and ready-made versions can be found in specialty stores and African stores in the Western world. I have never seen ready made jerk marinade here in Lagos but when its so easy to make - i dont miss it at all.

I have come up with my own jerk marinade that is very very similar to the jamaican version - its based on a recipe i got from a very friendly lady at a resort in Jamaica many years ago.

This recipe will give you about 3 cups of marinade that can be used for meat of all kinds, poultry and seafood and can keep in the freezer for up to 2 months with constant power supply.

Ingredients

• 1 teaspoon freshly grated ginger
• 5 cloves of garlic (use more or less to suit your palate)
• 1/2 cup orange juice (i have also used mixed citrus juice in some instances)
• 1 large red onion or 2 small red onions
• 6 spring onions - including green parts
• 1/4 cup white distilled vinegar
• 2 tablespoons vegetable or canola oil
• 1/3 cup soy sauce (dark works best)
• 5 scotch bonnet peppers (atarodo) - this makes marinade heat medium. Add more or less to suit your palate
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 2 teaspoons allspice
• 1 tablespoon brown sugar (light or dark works fine)
• 1/2 teaspoon black pepper (i use freshly ground)
• 2 teaspoons salt
• 1 tablespoon dried thyme

1.    Roughly chop onions, spring onions and scotch bonnet peppers and place in food processor or blender.

2.   Add all other ingredients and blend till smooth.

3.  Eyeball quantity of marinade to use based on amount of protein to be cooked. I suggest starting in half cup increments.

4.  Place protein in marinade ensuring full coverage and leave to marinade for at least 2 hours before cooking. For best results, marinade overnight in refridgerator. Flavours get more intense the longer marinade is left on protein

5. When ready to cook - preheat oven to 350 degrees or gas mark 4. Transfer marinaded protein to an ovenproof baking dish and bake till done.

*I suggest setting aside between 1/4 cup and 1/2 cup of marinade for baking process. Turn protein every 10 - 15 mins and baste with marinade till done.

This is such an easy delicious recipe perfect for home cooking but also for potluck when you need tons of protein to take to an event.

Enjoy!