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What You Need:
(To Serve: 6)
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3 pounds lean boneless shoulder of lamb, trimmed of excess fat and cut into 1½ -inch cubes
4 tablespoons butter
2 tablespoons vegetable oil
3 cups finely chopped onions
3 tablespoons curry powder
1 tablespoon finely chopped fresh hot chilies
½ teaspoon ground allspice
2 teaspoons salt
Freshly ground black pepper
1 cup coconut milk made from
1 cup coarsely chopped fresh coconut and 1cup milk
1 cup chicken stock, fresh or canned
1 medium-sized bay leaf
2 tablespoons strained fresh lime juice
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Translate this recipe:
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| How To Cook: |
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1. Pat the lamb cubes completely dry with paper towels. In a heavy 10- to 12-inch skillet, melt 2 tablespoons of the butter in the oil over moderate heat. When the foam begins to subside, drop 6 or 7 cubes of lamb into the hot oil.
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2. Turn them about with a spoon until the cubes are brown on all sides, regulating the heat so they color richly and evenly without burning. As they color, transfer the cubes to a plate and brown the remaining lamb similarly.
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3. Melt the remaining 2 tablespoons of butter in the skillet, add the onions and, stirring frequently, cook for about 5 minutes, or until they are soft and transparent but not brown.
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4. Add the curry, chilies, allspice, salt and a few grindings of pepper and, stirring constantly, simmer for 2 or 3 minutes.
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5. Return the lamb and the juices that have accumulated around it to the skillet, stir in the coconut milk, stock and bay leaf, and bring to a boil over high heat.
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6. Reduce the heat to low, cover tightly, and simmer for 1¼ hours, or until the lamb shows no resistance when pierced with the point of a sharp knife. Remove the bay leaf and stir in the lime juice. Taste for seasoning.
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7. To serve, mound the lamb on a deep, heated platter or in a heated bowl and pour the sauce over it. Curried lamb is traditionally accompanied by plain boiled or saffron rice and mango chutney.
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NOTE: In Jamaica, this curry is prepared with goat meat rather than lamb and you may substitute kid or goat if it is available.
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