Jamaican Lamb Curry recipe | PCC Community Markets

Ingredients

• 3 tablespoons high-heat oil, divided
• 2 teaspoons mild curry powder
• 1 teaspoon ground allspice
• 1 onion, diced
• 3 green onions, chopped
• 4 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 chile pepper, seeded and finely chopped
• 1 pound deboned lamb shanks (see note)
• 2 tablespoons butter
• 2 to 4 cups chicken or vegetable stock
• 4 Yukon gold potatoes, cubed
• 2 carrots, cubed
• 1/2 cup frozen peas, thawed
• Salt and pepper, to taste
• Cooked long-grain rice, for serving