How do i make Caribbean curried lamb/mutton and rice?

Question

How do i make Caribbean curried lamb/mutton and rice?

Answer 1

I am a former chef and worked in Jamaica in the 1980's and still cook it and goat curry every so often when I am in the mood, the first recipe is very good, I just happen to like stewing meat as I cook it long and slow in a slow cooker.

I also prefer to brown the meat after lightly blanching, I do this to get the blood off and prevent the grey scum from rising to the top of the pot, I use white potatos in it as my starch more a Jamaican variation, allspice and thyme as herbs a good west indian curry powder, some chopped fresh tomatos. as for rice even the traditional rice and peas are a nice side dish, with a green veg like broccoli, okra, or sauted spinach even stewed callalo

Answer 2

2lb boned leg of lamb cut into 2inch cubes

4tbsp curry powder

3 cloves garlic chopped

1 large onion chopped

4 sprigs thyme or 1 tsp dry

thyme

3 bay leaves

1 tsp ground allspice

2 tbsp veg oil

50g/2oz butter or marge

900ml/1half pints stock or water

1 fresh hot chilli chopped

coriander to garnish

Put lamb/mutton,curry powder,garlic,onion,thyme,bay leaves,allspice & oil in large bowl and mix.Marinade in fridge for at least 3 hrs or overnight.

Melt butter or marge in a large pan add lamb/mutton cook on medium heat for 10 mins turning frequently.

Stir in stock/water and chilli and bring to the boil.Reduce the heat ,cover the pan and simmer for 1hr30mins or until meat is tender(good excuse to have a taste).

Serve with rice,garnish with coriander.

Hope this has helped.

Answer 3

JAMAICAN LAMB, CURRY & RICE  

3 lb. lamb

1 med. onion

1 lg. clove garlic

1 tsp. thyme

1 tbsp. curry powder

2 tbsp. shortening

1 tbsp. flour

1/4 tsp. salt

Pepper to taste

1 c. water

Cooked rice

Cut lamb in small pieces (1 1/2"), season with salt, pepper, onion, thyme, garlic and curry. Let stand 1 hour. In skillet brown lamb in shortening over medium heat. When meat is completely browned, add seasoning that has been saved. Cover and cook 5 minutes over low heat. Add hot water and cook until meat is tender, about 1 1/2 hours. Stir occasionally. Gradually add flour until thickened. Serve with cooked rice. Makes 6 servings

JM

Answer 4

You can make life easier for yourself by buying Poudre de Colombo seasoning. The following is from the source website.

Poudre de Colombo

Contains Cumin, Fenugreek, pepper, mustard, turmeric and cloves.

Colombo cooking originated with the Sri Lankan indentured plantation workers in the French West Indies, especially the islands of Martinique and Guadeloupe and is a thick curry-like stew traditionally of lamb or goat. Colombo powder does not contain chilli, the heat being given by pepper and mustard instead, so providing a less hot and sharper flavour than Indian curries.

Making a Colombo starts with browning the meat (usually lamb or pork these days), which is then removed from the pan so that onions, garlic, fresh ginger and then the Poudre de Colombo can be cooked in the oil. The meat is then returned and water added. After boiling the heat is reduced so that it simmers until cooked. Rice is served separately.

Alternatively, an authentic one-pot meal can be created by adding cubed potatoes to the pan at the same time as adding the water, creating a delicious stew. Other authentic optional ingredients in a Colombo recipe might include tomato and coconut milk, aubergine, okra, pumpkin and lime juice.

In modern cuisine use of Poudre de Colombo has expanded to fish curries, and as a barbeque spice for sprinkling over sea-food. It also works well in stir-fries, as a marinade for chicken and to liven up a mayonnaise based dip