Lamb Curry
This amazing Lamb Curry from top chef Mike Reid is a Caribbean recipe. Lots of flavour, lots of spices, lots of aromats! It is served with plantain crisps. Delicious!
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Cooking tools:
- Blender
- Oven
- Skillet
- Pot
- Saucepan
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Grater
- Mixing bowl
- Spoon
- Wooden spoon
- Tongs
- Ladle
- Lime squeezer
- Baking dish
- Chargrill pan
- Colander
- Plate
- Serving bowl
- Plastic wrap
- Zip-top bag
Ingredients
- 750g lamb shoulder, cut into chunks
- 1 lime juiced, plus extra for garnish
- 1tbsp turmeric powder
- 1tbsp cumin, powder
- 1tbsp ground ginger
- 1tsp nutmeg
- 1tsp hot chilli powder
- 2 onions, 1 diced for marinade, 1 cut into wedges for frying
- 1 lime, for juice and zest
- 3 cloves of garlic
- 2 scotch bonnet chillies, seeded and finely chopped
- 2tsp allspice
- 1tsp ground cloves
- 250ml rapeseed oil
- 4 sprigs fresh thyme, chopped
- ½ cinnamon stick
- 1 tin of chopped tomatoes
- 2tbsp dark brown sugar
- 600ml lamb or chicken stock
- 1 tin of coconut milk
- Plantain crisps
- Steamed rice
- 1 bunch of fresh coriander, chopped
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