Curry Lamb

This was one of those recipes that was completely unplanned and turned out so well and delicious! Unfortunately I didn’t get a picture of the meal but be sure to check my reel on Instagram to see how it came out.

This was the ultimate comfort meal, I served mine with rice, mac & cheese, cornbread, coleslaw and plantain. Definitely had me sleeping straight after. I have a recipe for my cornbread and mac and cheese on my blog as well.

As always season the night before for ultimate flavour but even the morning comes out perfectly.

Ingredients

For the meat

• 2 kg lamb neck cut into circles

• 1 1/2 tbsp all purpose seasoning

• 1 tbsp garlic & coriander

• 1 tbsp badia complete seasoning or if you dont have this 1 tbsp mixed herbs

• 1/2 tsp turmeric

• 1/2 tsp baron curry powder

• 1/2 tsp betapac curry powder

• Salt & pepper to taste

• 1 onion cut into slices

• 4 garlic cloves finely chopped

• 2 spring onions roughly chopped

• 4 sprigs of thyme

For the sauce

• 2 tsp turmeric

• 2 tsp barons curry powder

• 2 tsp betapac curry powder

• 4 potatoes cut into chunks (the bigger you make them the longer they’ll take to cook)

• 2 carrots cut into thin circles

• 1 scotch bonnet pepper

• 1 tsp brown sugar

Directions

• Wash & dry your meat

• Add everything under the ‘for the meat’ section to your lamb along with a little bit of oil so that your seasonings sticks to the meat. Not a lot about 1-2 tbsp

• Mix until well combined and the meat is nicely coated in the seasoning

• Cover and place in the fridge till you are ready to cook

• When you are ready to cook heat a pot over high heat and add 2 tsp of barons curry powder, betapac curry powder and turmeric. Add oil, enough for it to turn into a liquid consistency (check video for reference)

• Mix this about in the pot for about 1 minute so the spices can start to toast

• Add your meat leaving any onions, spring onions etc in the bowl and brown both sides of the meat. You may have to do it in batches if your meat doesn’t fit all at once. Note that at this stage you’re not cooking the meat just browning so about 1-2 minutes on each side should be enough

• Once browned cover the pot, lower the heat to a medium heat and let it cook for about 3-5 minutes to release its own water

• Add hot water into the bowl where you had your meat and where your veggies are. Add enough water to cover the meat. I added about 850ml. Swivel the water around so you can get all the veg in the bowl and all the seasoning. Its absolutely fine if small bits of your meat are poking out above the water

• Add this water to the meat

• Add a scotch bonnet to the pot

• You now want to cover the pot and cook for 40 minutes

• When I made this meal on a gas cooker, I had the heat on low as this was enough to have it at a boil. However, when I made this on an induction hob I had the heat on high as this is what brought it to a boil.

• After 40 minutes add the potatoes and carrots, use a wooden spoon to make sure that the potatoes and carrots are covered by water. If not, feel free to add a bit more water

• Add 1 tsp of sugar

• Cover the pot again and cook for 20 -25 minutes or until your potatoes and carrots are cooked through

• After the 20 minutes, if you still have too much water and it hasn’t thickened into a gravy consistency. In a separate bowl add 2 tablespoons of cornflour or plain flour and add enough water to turn it into a smooth liquid. Mix with a spoon so there are no lumps

• Add this to your pot and cook uncovered until your gravy is to your liking

• Serve and enjoy!