Jamaican Slow Cooked Lamb Curry

Serves 2


300g diced lamb
1/2 tbsp thyme leaves (finely chopped)
sunflower oil
1/2 onion (peeled & sliced)
1/2 scotch bonnet (seeded & finely chopped)
2 garlic cloves (peeled & thinly sliced)
1 tbsp mild curry powder
1 tsp ground allspice
1/2 tsp ground cloves
400g tin chopped tomato
1/2 tbsp golden syrup


Put the lamb in a ovenproof casserole dish with the thyme, some salt and lots of black pepper. Mix well and leave for 20 mins.

Heat the oven to 180C / gas 4. Heat 1 tbsp oil in a frying pan and gently fry the onion, garlic and chili for 5 mins. Stir in the curry powder, allspice, cloves and 3 tbsp cold water. Cook for a further 2mins then tip the onions in with the lamb.

Add the tomatoes and syrup. Bring to a simmer, cover and put in the oven. Cook for 2hrs or until tender, stirring halfway through.

20mins before the end of cooking, I added chopped pepper and mushrooms and stirred them through. I served this with coconut rice and peas (kidney beans). It was delicious and the lamb was very tender.


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2 Responses to Jamaican Slow Cooked Lamb Curry

  1. Adrian Lewis says:

    Wow! this looks good, Miss I&A, I love curry! How are you getting on? Still having to use the step ladder? Well, musn’t grumble, eh?

    Hope you’re fine. I’m OK, but busy, busy, busy! Adrian

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