By Chris De La Rosa
I’ll be the first to admit that I’m not the biggest fan of lamb (I had a terrible experience with overcooked, grilled lamb a few years ago – my jaw still aches). Plus, I can’t get past the slight ‘gamey’ taste you get.
However, when slowly braised in a rich, coconut, curry sauce, I’m game to lick a plate clean.
Important! If preparing this dish gluten-free, please go through the full list of ingredients, to make sure they meet with your specific gluten-free dietary requirements.
3 lbs Lamb (with bones)
1 lemon (juice)
1/2 teaspoon black pepper
3/4 tablespoon salt (adjust)
2 tablespoon Caribbean Green Seasoning (divided)
2-3 tablespoon olive oil
1 medium Onion (sliced)
8 cloves garlic (smashed)
2 pimento peppers (optional)
3/4 teaspoon cumin seeds (aka geera)
1 teaspoon Anchar Masala
2 Tablespoon Curry powder
1 med tomato (diced)
3 1/4 cups water (divided)
2 tablespoon coconut cream
8 medium potatoes (1/4)
2 tablespoon chopped parsley
Cut the lamb (I used lamb with bones) into 2-inch pieces and include the bones (best flavor), so you’ll need a heavy cleaver to cut through them. Feel free to use boneless if you want. Wash with cool water and the juice of the lemon, then drain dry. Now it’s time to season with 1 heaping tablespoon of Caribbean Green Seasoning, salt and black pepper. Mix well and allow to marinate in the fridge for 2-4 hours.
Heat your heavy pot on a medium flame and add the olive oil (or any oil you like using) followed by the onion, pimento peppers (sliced) and garlic (add more black pepper if you want). Turn the heat down, to as low as it will go, and gently cook.
After 3 minutes, add the cumin (geera) seeds along with the Anchar Masala (use roasted cumin if you can’t get this) and cook for 2 minutes. Then add the curry powder and stir well – heat still on low.
After 2-3 minutes, add the diced tomato to add some acidity to balance the flavors and, later, it will help to develop that rich gravy. After 2 minutes add the remaining Caribbean Green Seasoning and stir — all this time the heat is on low.
Now crank up the heat to medium, and add a 1/4 cup of water. This step will cook out the ‘rawness’ of the curry. Stir well (scrape the bottom of the pot if necessary), then, heat on high, to burn off that water, till we get back to the oil we started with.
Here is where you’ll add the seasoned lamb (yea marinade too), and stir well. As you get a bubble going (boiling) turn the heat down to medium, cover the pot and allow the natural juices to develop. After 10 minutes, turn the heat to high, then add the coconut cream and stir well. Follow this by adding the remaining water, stir and bring to a boil.
Here’s where you’ll toss in the Scotch Bonnet Pepper, whole (don’t break or it will release the heat-beast) and reduce to a simmer for 45 minutes (covered – slightly ajar).
At this point, you add the potatoes to the pot and bring back to a boil. Be sure to tuck the potato pieces below the liquid and simmer (lid slightly ajar) until everything is tender. Forty-five minutes later, and you’re done. Taste for salt and adjust to your liking, then top with the parsley.
Note! I cooked this for 45 minutes after adding the potatoes, as I like my meat fork-tender and I wanted a thick gravy. This would explain why my potatoes were cut into large pieces, as I knew they would melt down as they cooked. Additionally, you’re probably wondering why I didn’t finish with cilantro or culantro (Shado Beni); I find lamb can be very fatty and the parsley tends to cut some of that fat on your tongue. Brightens the dish actually.
Serve with hot, steamed rice or roti! If you find the recipe difficult to read, be sure to watch the demo video below.
This recipe is courtesy of Gourmand Award-winning cookbook author and founder of CaribbeanPot.com, Chris De La Rosa. With over 450 printable recipes, with step by step cooking instructions and demo videos, PLUS over 1 million social/fan connections, globally, every month, CaribbeanPot.com is the world’s #1 resource for Caribbean Culinary Culture. Connect with Chis on Instagram: www.instagram.com/caribbeanpot/.