Island Spiced Lamb Curry with Sweet Peppers
Ingredients
2 lbs lamb shoulder (cut into bite-sized pieces)
2 tablespoons vegetable oil
1 large onion (chopped)
4 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
2 tablespoons curry powder
1 teaspoon allspice
1 teaspoon dried thyme
1-2 Scotch bonnet peppers (whole, adjust for heat)
2 cups beef or lamb broth
2-3 sweet peppers (red, yellow, or green, sliced)
Salt and pepper (to taste)
Fresh cilantro (for garnish)
Instructions
1. Sear the Lamb
Heat Oil: In a large pot, heat vegetable oil over medium-high heat.
Brown Lamb: Add lamb pieces and brown on all sides. Remove and set aside.
2. Sauté Aromatics
Cook Onions: In the same pot, add chopped onions and sauté until translucent, about 5 minutes.
Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for another minute.
3. Add Spices
Stir in Curry Powder, Allspice, and Thyme: Mix in spices and cook for about 1 minute until fragrant.
4. Build the Curry
Return Lamb: Add the browned lamb back to the pot.
Add Broth and Peppers: Pour in broth and add whole Scotch bonnet peppers. Bring to a boil.
5. Simmer the Curry
Reduce Heat: Lower the heat and cover, simmering for about 1.5 to 2 hours, or until lamb is tender.
Add Sweet Peppers: Stir in sliced sweet peppers during the last 20 minutes of cooking.
6. Serve
Season: Remove Scotch bonnet peppers and season with salt and pepper to taste.
Garnish: Serve hot, garnished with fresh cilantro.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently.
Variations: Serve with rice or flatbread to enjoy the flavorful sauce.
Enjoy your flavorful Island Spiced Lamb Curry with Sweet Peppers! 🍛