Caribbean Curried Lamb

A GREAT RECIPE. THE FLAVOURS ARE OUT OF THIS WORLD.

You can substitute the lamb for goat or beef if preferred, the dish is equally delicious!

Cut the lamb meat into large chunks, place in a bowl with the lime juice, all purpose seasoning and curry powder. Turn it over with your hands to get it well coated and leave too marinate in the fridge for 4 hours or overnight.

Once marinated add to the Crock-Pot bowl with all other ingredients, apart from the parsley and coriander, stir well and add small cup of water, around 200ml. Turn the slow cooker to high and cook for 6 hours.

Add the coriander and flat leaf parsley just before serving.

Serve with steamed rice.

Cooking Time

High for 6 hours

Servings

4-5

Ingredients

  • 1.5kg lamb
  • 1/2 lime, juice only
  • 3 tbsp all purpose seasoning
  • 3 tbsp mild curry powder
  • 1 onion, roughly chopped
  • 2.5cm piece of root ginger, finely chopped
  • 1 hot red chilli (ideally scotch bonnet), finely chopped
  • 3 garlic cloves, finely chopped
  • 15 allspice berries
  • 1/2 green pepper
  • 1/2 red pepper
  • 3 spring onions (green part only)
  • 3 large vine tomatoes, roughly chopped
  • 2 tbsp freshly chopped flat leaf parsley
  • 2 tbsp freshly chopped coriander

To Serve

  • steamed rice