Jamaican lamb curry

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• Cheryl

  21 December 2011

  Cheryl rated and commented on this recipe

  

  Used hot curry powder instead of mild and it was quite hot. Black treacle and cloves gives this it a different flavour to usual curries. Thought it might be too watery but it wasn`t.

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• Ian 2708

  28 January 2012

  Ian 2708 rated and commented on this recipe

  

  Really liked this, the treacle adds a nice sweetness and I used hot curry powder too - loved it!

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• Tony

  07 February 2012

  Tony rated and commented on this recipe

  

  Loved this> Found it a very simple and easy recipe which produced a hearty and warming supper on a miserable February evening. Did not use a Scotch Bonnet chili as the supermarket had non in. Used a "medium/hot" red chili they had and it worked OK. Served with the coconut rice detailed in the goes well with section and it did! Had plenty of left overs and came back at it after it sitting in the fridge for 2 days, served it with Oinion Rice, and it was even better! Super recipe!

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• jaebee

  29 April 2012

  jaebee rated and commented on this recipe

  

  Good recipe. I didn't use Scotch Bonnet just a few chilli flakes. We ate half on the day and I froze the other half. It was nice to call on a week later! We had it with the coconut rice which was also really good. Will make again.

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• Jazawonki

  20 May 2012

  Jazawonki rated and commented on this recipe

  

  Perfection! Really easy to follow and the taste was immense :-) If you can marinate the Goat overnight. ITs A MUST RECIPE

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http://www.bbcgoodfood.com/recipes/1864633/

http://www.bbcgoodfood.com/recipes/1864633/

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Ingredients

• 1kg lean lamb leg, trimmed and cut into chunks
• 1 tbsp thyme leaves , finely chopped
• sunflower oil
• 1 onion , peeled and sliced
• 1 scotch bonnet , seeded and finely chopped
• 3 garlic cloves , peeled and thinly sliced
• 2 tbsp mild curry powder
• 2 tsp ground allspice
• 1 tsp ground cloves
• 1 x 400g tin chopped tomato
• 1 tbsp black treacle or molasses sugar

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 2 hrs 45 mins

Ingredients

• 1kg lean lamb leg, trimmed and cut into chunks
• 1 tbsp thyme leaves , finely chopped
• sunflower oil
• 1 onion , peeled and sliced
• 1 scotch bonnet , seeded and finely chopped
• 3 garlic cloves , peeled and thinly sliced
• 2 tbsp mild curry powder
• 2 tsp ground allspice
• 1 tsp ground cloves
• 1 x 400g tin chopped tomato
• 1 tbsp black treacle or molasses sugar

PER SERVING

308 kcalories, protein 31.5g, carbohydrate 6.9g, fat 15.7 g, saturated fat 6.1g, fibre 1.3g, salt 0.4 g

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