West Indian Lamb Curry
Published October 20, 2015
Andrew Scrivani for The New York Times
- Total Time
- 2 hours, plus marinating
- Rating
- Comments
- Read comments
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Ingredients
3 pounds boneless lamb (or goat) stew meat, cut into 2-inch chunks
1 tablespoon plus 2 teaspoons curry powder
1 tablespoon kosher salt, more to taste
1 teaspoon ground ginger
1 teaspoon black pepper
1 large white onion, coarsely chopped
2 scallions, coarsely chopped
4 garlic cloves, smashed and peeled
½ inch fresh ginger, peeled if desired and coarsely chopped
4 whole allspice berries
2 thyme sprigs, leaves stripped
4 tablespoons extra-virgin olive oil, more as needed
1 ½ cups diced potato
1 cup diced carrots
1 to 2 small Scotch bonnet peppers, seeded and chopped
Cooked white rice or coconut rice, for serving (see note)
Lime wedges, for serving
Mango chutney or mango pickle, for serving
Fresh cilantro leaves, for serving
Nutritional analysis per serving (6 to 8 servings)
18 grams carbs; 107 milligrams cholesterol; 359 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 15 grams fat; 3 grams fiber; 633 milligrams sodium; 39 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat lamb dry with paper towels and place in a large bowl. In a small bowl, combine 1 tablespoon curry powder, the salt, the ground ginger and the black pepper. Add spice mix to large bowl and toss with lamb.
- Step 2
Combine onion, scallion, garlic, fresh ginger, allspice, thyme leaves and 2 tablespoons oil in a blender; purée until smooth. Scrape mixture over lamb and toss to combine. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
- Step 3
Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Stir in 2 teaspoons curry powder and heat until fragrant, about 30 seconds. Working in batches to avoid overcrowding the pot, brown the meat on all sides. Drizzle in additional oil, if needed, to prevent meat from sticking to the bottom of the pot. Transfer browned meat to a plate as it browns.
- Step 4
Once all the meat has been browned, return it to the pot, along with any juices on the plate. Add enough water to just cover meat. Bring liquid to a simmer, covered, then uncover the pot and cook gently for 45 minutes.
- Step 5
Stir potato, carrot and pepper into pot. Simmer until vegetables are fork tender and meat is cooked through, about 30 to 45 minutes longer.
- Step 6
Using a slotted spoon, transfer meat and vegetables to a bowl. Simmer cooking liquid until it has reduced and thickened to a saucy consistency (to taste), about 15 minutes. Taste sauce and add more salt if needed. Pour sauce over meat. Serve over rice, topped with a squeeze of lime, a dollop of mango chutney or pickle and fresh cilantro.
To make coconut rice, substitute coconut milk for half the water in your favorite rice recipe.
Private Notes
Comments
As a Jamaican-Canadian, might I suggest that people do not use a generic "curry powder" as the recipe infers as curries differ across cultures (even within the Caribbean). Instead, try to purchase Jamaican curry powder at a grocery store that sells Caribbean groceries, or better yet, make the curry powder yourself by searching out "Jamaican curry recipe" online.
Allspice powder is just ground allspice. 4 berries will give you about ½ tsp of powder
I don't find anything wrong with Ms. Clark's presentation here, although I'm sure it's a lot of fun to whine and complain. She said goat can be hard to find "in the United States," not in NYC. That is not an incorrect statement. Regarding the curry powder, even first thing in the morning before the caffeine kicked in I managed to type "recipe for west indian curry powder" into Google and got three promising candidates right at the top.
One of our go to recipes. Works perfectly and tastes great. Couldn’t source Scotch Bonnets this time so subbed three Thai hot red peppers. They worked equally well. I like the idea of adding flour to thicken.
This is a good Caribbean stew. I put about 2 tablespoons of flour with the spice rub before browning. This helps with thickening the liquid so you dont have to take out the meat and vegetables to cook down the liquid. Works every time. At the end, i put in a good tablespoon of butter. I live in Barbados and know curries.
How do you brown the meat without burning the curry powder?