Caribbean Curried Lamb
- Reviews 2
Ready In: 1 hr 15 mins
Serves: 4-6
Ingredients
- 3⁄4 cup olive oil
- 2 lbs lamb, cut into 1/2 inch cubes
- 4 garlic cloves, chopped
- 5 scallions, chopped
- 2 1⁄2 tablespoons curry powder
- 2 large onions, diced
- 1 teaspoon fresh ginger, grated
- 1 scotch bonnet pepper, seeded and diced
- 1 pinch allspice
- 2 sprigs fresh thyme, picked and chopped
- parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 ounces lime juice
- 2 tablespoons coconut cream
- 2 teaspoons sweet basil, cut into thin strips
- 3 1⁄2 cups chicken stock
- 2 ounces butter
Directions
- Place a large stock pot with olive oil over a medium high heat
- Season the cubed lamb
- Place in pot
- Add garlic, scallions and curry powder. Mix well
- Next add onions, ginger, scotch bonnet
- Add all spice and fresh thyme, add parsley
- Add salt and pepper
- Next add lime juice and coconut cream. Stir
- Next evenly add the curry and mix well
- Let simmer for approximately 3 minutes
- Place your sweet basil into the pot and stir
- Add butter and mix until it's melted
- Add the chicken stock and stir
- Cover and let simmer for approximately 25-30 minutes
- Serve over rice .
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