jamacian curried lamb

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Ingredients

• 1kg Lamb shoulder, cut into 4cm pieces with bones
• 2 tsp mild curry powder
• 1 Onion, diced
• 2 Spring onions, finely chopped
• 6 cloves Garlic, finely chopped
• 2 sprigs Thyme
• 4 cm Ginger, finely grated
• 1 green Scotch bonnet pepper, seeds removed and finely chopped
• 50ml vegetable oil
• 4 Potatoes, cut into 4cm cubes
• 2 large Carrots, cut into 3cm cubes
• 300g Butternut squash, or christophine, seeds removed and the flesh cut into 3cm cubes
• ½ tsp coarsely ground black pepper

Instructions

STEP 1:

1. Tip the meat into a large bowl and add the curry powder, half the onion. spring onion, garlic, thyme, ginger and scotch bonnet chilli. Mix everything together; cover the bowl with plastic wrap, and leave to marinate overnight in the fridge.

STEP 2:

STEP 3:

2. Heat the oil in a sturdy casserole pan set over a high heat. Tip the meat into the oil and fry, stirring occasionally, until browned. Add the potatoes, carrots, and squash

STEP 4:

STEP 5:

3. Pour over about 250ml hot water, or enough to cover the meat, put a lid on and simmer for 45minutes – 1 hour, until just tender

STEP 6:

STEP 7:

4. Add the potatoes, carrots, butternut squash, remaining onion, and seasoning to the pan. Top-up with hot water – enough to barely cover the vegetables. Continue to simmer for a further 20 minutes until tender. By now the sauce should be well reduced and the meat and vegetables tender.

STEP 8:

STEP 9:

5. Serve hot with steamed rice or rice and peas