Caribbean-style lamb curry

Name: Caribbean-style lamb curry
Total time: 1 h 45 min
Yield: Serves 6
Cuisine: Caribbean
Ingredients: 750g lamb neck fillet trimmed and cut into chunks; 1 lime juiced plus wedges to serve; 2 tbsp mild curry powder; flavourless oil; 1 onion halved and sliced; 3 cloves garlic crushed; a 2.5cm piece ginger peeled and grated; 2 scotch bonnet chillies seeded and finely chopped; 2 tsp ground allspice; 1 tsp ground cloves; 1 tsp dried thyme; 1/2 cinnamon stick; 400g tin chopped tomatoes; 1 tbsp brown sugar (any kind); chicken stock cube or concentrated; steamed rice to serve

Published: October 21, 2016 at 5:02 PM

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Serves 6

Easy

Total time: 1 hr and 45 mins

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Don’t be put off by the time – most of this is spent letting this low-cal, flavour-packed curry bubble away on its own.

Low calorie

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Alternatives

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Try this Caribbean-style lamb curry, then check out our lamb bhuna, lamb dhansak, mutton keema, lamb biryani and more lamb curry recipes.

Ingredients

Nutrition

750g lamb neck fillet

trimmed and cut into chunks
1 lime

juiced plus wedges to serve
2 tbsp mild curry powder
flavourless oil
1 onion

halved and sliced
3 cloves garlic

crushed
a 2.5cm piece ginger

peeled and grated
2 scotch bonnet chillies

seeded and finely chopped
2 tsp ground allspice
1 tsp ground cloves
1 tsp dried thyme
1/2 cinnamon stick
400g tin chopped tomatoes
1 tbsp brown sugar

(any kind)
chicken stock cube or concentrated
steamed rice

to serve

Nutrition: per serving

kcal341

low
fat21.8g
saturates8.3g
carbs9g
sugars7.3g
fibre2.3g
protein26g
salt0.7g

Method

step 1

Put the lamb in a bowl with the lime juice, 1 tbsp curry powder and lots of seasoning. Toss and leave to sit.
step 2

Heat 1 tbsp oil in a frying pan and fry the onion, garlic, ginger and chilli for 5 minutes. Stir in the rest of the curry powder, allspice, cloves, thyme and cinnamon and cook for a minute. Add the lamb and fry for 5 minutes. Add the tomatoes and sugar. Refill the tomato tin with water and stir this in. Add a chicken stock cube. Bring to a simmer, cover and cook for 1 hour. Remove the lid and simmer for a further 30 minutes, stirring regularly towards the end. Serve with steamed rice and lime wedges.

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