Carribean Lamb Curry Food

CARRIBEAN LAMB CURRY

Carribean Lamb Curry image

Make and share this Carribean Lamb Curry recipe from Food.com.

Provided by dhuynh

Categories Curries

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 lbs lamb shoulder, diced
6 ounces onions, chopped
6 ounces celery, chopped
6 ounces carrots, chopped
6 ounces potatoes, chopped
1 tablespoon fresh thyme, chopped
2 green onions, chopped
3 tablespoons curry powder
3 tablespoons flour
16 ounces beef stock
4 ounces coconut milk
2 ounces fresh ginger, chopped
3 ounces vegetable oil
16 ounces water

Steps:

Combine flour, curry powder, salt and pepper.
Toss in flour mixture to step one.
Saute lamb in hot pan until brown.
Drain excess fat.
Add carrots, celery, potatoes and ginger,saute for 2 minutes.
Add stock and water into pot.
Simmer meat and vegetables for 1 hour until tender.
Finish with chopped onions, fresh thyme and coconut milk.

Nutrition Facts : Calories 876.9, Fat 64, SaturatedFat 23.5, Cholesterol 122.8, Sodium 613.2, Carbohydrate 43, Fiber 5.9, Sugar 20.7, Protein 33.6

CARIBBEAN CURRIED LAMB

Caribbean Curried Lamb image

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

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

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

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