Island Spiced Lamb Curry with Sweet Peppers
Ingredients
For the Marinade:
2 lbs lamb shoulder (cut into bite-sized pieces)
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons curry powder (preferably Caribbean blend)
1 tablespoon allspice
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
4 cloves garlic (minced)
1-inch piece of ginger (grated)
2 tablespoons soy sauce
1 tablespoon vinegar (white or apple cider)
For the Curry:
2 tablespoons vegetable oil
1 large onion (chopped)
2-3 cloves garlic (minced)
1-inch piece of ginger (grated)
1-2 sweet bell peppers (sliced; use a mix of colors)
1 can (14 oz) coconut milk
2 cups lamb broth (or water)
1-2 Scotch bonnet peppers (whole, for heat—adjust to taste)
1 tablespoon brown sugar (optional)
Fresh cilantro (for garnish)
Instructions
1. Marinate the Lamb
In a large bowl, combine the lamb pieces with salt, black pepper, curry powder, allspice, thyme, minced garlic, grated ginger, soy sauce, and vinegar.
Mix thoroughly to coat the lamb evenly. Cover and refrigerate for at least 1 hour, preferably overnight.
2. Prepare the Curry
Heat Oil: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Sear the Lamb: Add the marinated lamb in batches, browning on all sides (about 5-7 minutes). Remove the lamb and set aside.
3. Build the Flavor
Sauté Aromatics: In the same pot, add the chopped onion, minced garlic, and grated ginger. Sauté for about 5 minutes until the onion is translucent.
Add Bell Peppers: Stir in the sliced sweet bell peppers and cook for an additional 3-4 minutes until slightly softened.
4. Cook the Lamb
Return Lamb: Add the browned lamb back to the pot.
Add Liquid: Pour in the coconut milk and lamb broth. Add the whole Scotch bonnet peppers for heat (you can pierce them for more spice).
Bring to a Boil: Increase the heat to high and bring the mixture to a gentle boil.
5. Simmer the Curry
Reduce Heat: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors meld together.
Adjust Seasoning: Taste the curry and adjust the seasoning with salt, pepper, or brown sugar as needed.
6. Serve
Garnish: Remove the Scotch bonnet peppers before serving. Garnish with fresh cilantro.
Accompaniments: Serve the Island Spiced Lamb Curry hot over steamed rice or with warm naan for a delightful meal.
Tips
Storage: Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
Spice Level: For a milder curry, omit or use whole Scotch bonnet peppers without piercing them. For more heat, chop them and add to the curry.
Variations: Feel free to add other vegetables like carrots or peas based on your preference.
Enjoy your delicious Island Spiced Lamb Curry with Sweet Peppers!