CARIBBEAN CURRIED LAMB
This recipe was adapted from chef G. Garvin of TVOne Cooking shows! (Episode 43 : Carried Away Caribbean ) My family loves a walk on the wild side every once in while. Great for a special occasion I hope you enjoy!
Provided by fiveftfox
Categories Stew
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- 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 .
Nutrition Facts : Calories 954.8, Fat 79.4, SaturatedFat 24.4, Cholesterol 156.8, Sodium 1067.9, Carbohydrate 22.7, Fiber 3.4, Sugar 8.5, Protein 39.6
CURRIED LAMB
Your basic lamb curry, very easy to throw together and perfect for the slow cooker. Serve over basmati rice with warmed pitas.
Provided by Galley Wench
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
- Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
- Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 8.2 g, Cholesterol 98.9 mg, Fat 18.2 g, Fiber 2.4 g, Protein 33.5 g, SaturatedFat 4.5 g, Sodium 138 mg, Sugar 3.4 g
JAMAICAN PATTIES; BEEF, CHICKEN, OR LAMB
These are delicious curry-flavored pastries found in the Caribbean islands, particularly in Jamaica. Great as a snack or as a Jamaican meal compliment. I also enjoy them with a spinach, corn, and bean salad. I have used pre-packaged Crescent rolls (2 cylinders rolled out and cut into 10 circles or phyllo dough (15 sheets cut lengthwise to make 30 triangles) as a time saver. Not as good or as spicy as the handmade pastry, but sometimes there's just not enough time. Store in the fridge for up to 5 days an reheat in microwave on medium heat.
Provided by Flavor Diva
Categories Lunch/Snacks
Time 1h
Yield 10 patties, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- FILLING:.
- Heat oil in skillet over medium heat.
- Add onions and cook for 10 minutes stirring occasionally until soft and translucent.
- Add garlic, cook 2 minutes.
- Add beef, curry, cumin, salt, and pepper.
- Cook until browned stirring constantly.
- Stir in stock and breadcrumbs.
- Simmer until liquid is absorbed. (aprox.10 minutes) Texture should be soft and moist. Add green onions.
- PASTRY:.
- In a large bowl, combine flour, turmeric, curry, and salt.
- Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs.
- Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections.
- Roll each section into a six inch circle (approximately 1/8 inch thick). Cover with damp towel.
- Spoon equal amounts of filling into each pastry circle. Fold over making a half circle and press edges together. Use a fork to press edges, and brush the top of each patty with beaten egg.
- Cook for 25- 30 minutes.
Nutrition Facts : Calories 716.5, Fat 35.3, SaturatedFat 9.9, Cholesterol 74.6, Sodium 910.1, Carbohydrate 65.3, Fiber 4, Sugar 3.4, Protein 32.9
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