This straightforward, no-nonsense Jamaican curry is an excellent, hearty addition to any Jamaican dinner party.
Curry is a staple throughout the islands. Lamb, ox-tail, goat; whatever meat is used, these curries are always fan favorites. I paired this one with Ortiz’s Mango Chutney and Green Pawpaw Chutney to delicious effect. The tart, bright acidity and sweetness of the chutneys created a perfect counter-point to the earthy, savoury coconut curry base.
Now, I am no expert in the realm of curry powders. Elizabeth Ortiz makes no special requests as to what variety of curry powder to use either…however, if you are so inclined, I would recommend sourcing a specifically Caribbean curry powder. Or, you might even make one yourself, spice blend recipes are easily available online. From what I have gathered, there are slight distinguishing factors that differentiate the flavour profiles of Indian vs Chinese vs Caribbean curry powders. I myself, tend not to worry too much about these nuances as I doubt home chefs in Mid-Century America were too fussed either. But, since the curry powder is really the star of this show, if you wanted to super-charge the Caribbean-ness of the dish, that would be the way to do it. Ortiz’s addition of allspice into the mix is clearly a Jamaican specialty. For a little pop, you can top this dish with minced coriander, as well.
- 2 tbsp lard
- 3 lbs lamb, cubed
- 2 onions, finely chopped
- 3 tbsp curry powder
- 1 red hot pepper, chopped
- 1 bay leaf
- 1/2 tsp ground allspice
- 1 cup coconut milk
- Beef or Chicken stock
- 1 lime
- Brown meat in lard and transfer to large casserole.
- Sauté onions in lard and add curry powder and chopped hot pepper.
- Add onions to lamb along with bay leaf, allspice, coconut milk.
- Add enough stock to just cover the meat and season with salt and pepper.
- Simmer for 2 hours.
- Add lime juice and cook for 2 minutes before serving.