Jamaican Curry Lamb with Potatoes and Rice and Peas
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Ingredients
- 700 g diced lamb shoulder
- 2 tbsp jamaican curry powder
- 1 onion
- 2 garlic cloves
- 2 baking potatoes
- 300 g long grain rice
- 400 g pigeon peas
- 1 scotch bonnet chilli
Nutrition (per serving)
- Calories
- 931 kcal
- Protein
- 45.9 g
- Carbohydrate
- 102.4 g
- of which sugars
- 5.6 g
- Fat
- 35.2 g
- of which saturates
- 15.3 g
- Fibre
- 12 g
- Salt
- 0.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the diced lamb with half the jamaican curry powder and leave to marinate for 15 minutes.
- 2
Fry the sliced onion and crushed garlic in a large pot for 5 minutes, stir in the remaining curry powder and cook for 1 minute until fragrant.
- 3
Add the lamb and brown for 5 minutes, then pour in 400ml water, add the whole scotch bonnet chilli, cover and simmer for 45 minutes.
- 4
Add the diced potatoes and simmer for a further 20 minutes until the lamb is tender and the potatoes are cooked through.
- 5
Meanwhile, rinse the rice and simmer it in 300ml water with the drained pigeon peas for 12-14 minutes. Lift out the scotch bonnet and serve the curry lamb with the rice and peas.
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