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Caribbean Lamb Curry

Ingredients Required:

1kg White Italian Onions(s)

kg

£1.76

1 Garlic (Loose Bulb)(s)

item(s)

£0.35

1 Lemon Grass (Bunches)(s)

item(s)

£1.00

1kg Ginger (Loose) (s)

kg

£1.98

1 Lemons (s)

item(s)

£0.39

1 Limes (s)

item(s)

£0.40

1 Coriander (Bunch)(s)

item(s)

£1.35

1 Pineapples.Extra Large(s)

item(s)

£1.69

1kg Bananas (s)

kg

£1.32

1 Cucumber (s)

item(s)

£0.69

Black Pepper
Margarine
Coconut
Raisins Sultanas
cumin

Ingredients:

2 lbs boneless lamb, in 1''cubes. 

2 tbsp freshly ground black pepper. 

flour. 

2 tbsp vegetable oil. 

2 tbsp margarine. 

2 onions finely chopped. 

2 garlic cloves crushed. 

2 tbsp chopped fresh lemon grass. 

1 tsp grated fresh ginger. 

2 tsp chopped fresh coriander. 

1/2 tsp ground cumin. 

1/2 tsp ground nutmeg. 

grated rind of 1 lime or 1/2 a lemon. 

1 green pepper chopped. 

2 cups (1pt) lamb stock. 

 

Accompaniments:

grated coconut. 

raisins or sultanas. 

chutneys. 

thin slices of bananas. 

chopped pineapple. 

thin slices of cucumber. 

 

Directions:

  1. This is a mild curry with lots of spicy flavours. Toss the lamb in flour, then heat the oil in a large pan. When the oil is hot add the meat, stirring frequently to brown it on all sides then set the meat asides.
  2. Discard any excess oil, lower the heat and melt the margarine in the same pan. Add all the remaining ingredients except the lamb stock and stir over a medium heat for about 3 mins.
  3. Return the lamb to the pan with the spicy mixture, add the stock and cook gently for about 45 mins. until the lamb is tender.
  4. Serve with rice and a selection of traditional accompaniments to curry suggested above.