The ingredients included in this dish serves about 6. But when shopping you can average on what you purchase to suit your guests.

Ingredients

• 1 kilo fresh lamb chops (not frozen but can be used if defrosted thoroughly)
• 1 packet mild curry powder
• 5 cloves garlic
• 1 bunch spring onion (chives) dried or fresh
• 1 lemon/lime
• 1 bottle ginger puree
• 1 bunch fresh parsley
• 1 packet bastmati rice
• 1 tin of canned red beans or black eyed beans
• 1 carrot
• 1 bar coconut cream

The Rice (rice & peas)

Heat a deep saucepan with 18/cup of olive oil or until pan is coated at least at the bottom of the pan is covered in oil. Add 2 tablespoons brown sugar until caramalized and beginning to burn, add finely chopped garlic and a pinch of grated ginger to taste, season with salt. Add 1 cup rice and stirr regularly coating rice in caramalized sugar and garlic. cover with chicken or beef stock and add 1 tin beans, and coarsely chopped carrot. Season Again with chopped chives and chopped parsley add a tiny bit of the coconut cream and salted butter if available to taste, stir pot to mix ingredients together. cover with lid and leave on low heat occasionally stirring allowing rice to steam. Add water when needed or until rice is texture you prefer.

Curried Lamb

(chicken, beef, goat, or any meat you desire can be used)

Take out the lamb chops and put into bowl, cover with water and cut lime/lemon and squeeze into bowl avoiding seeds to fall in and leave resting for 10 minutes. Drain water from bowl and rise with clean water, drain water leaving about 1/2 cup remaining into the bowl. Add 1 spoon ginger, black pepper to taste, a dash of all purpose season or jerk seasoning if available, Mix with hands working mixture into meat combining 3 teaspoons curry powder, add chopped garlic, finely chopped parsley and finely chopped srpring onion. Again season with hands working mixture into the meat, add a dash of soy sauce and sprinkle with jerk seasoning. Add 1/2 cup beer into bowl. wrap bowl in plastic wrap and refridgerate for 1-2 hours.

Heat saucepan, add 4 teaspoons olive oil to pot, preferably a dutch pot, but a deep saucepan would work fine. Heat oil and toss in coarsley chopped garlic, and ginger. Add curry powder to a bowl about 4 teaspoons more can be added if desired for color or taste. Mix the curry powder into a bowl with warm water stirring into a paste, add paste to oil and fry or unti oil is yellow in colour or until paste os becoming grains after constantly stirring. Add Meat to Pot and Fry together, yes theres going to be a loud noise because your adding liquid to a hot pot….

constantly stirr pot making sure that no curry is burnt and stuck to the bottom of the saucepan, add more chpped garlic to taste, salt, ginger to taste, chopped chives and parsley, add some coconut cream until sauce is texture desired or to taste, and add water and let simmer until ready.

Comments

This dish take about 1-2 hours to cook including preparation, or faster like me if you become pro. but its a nice flavour from the caribbean. If your into Hot Food you could substitue a piece of a scotch bonet pepper. Served with cloeslaw it’s an excellent dinner time dish, or a good lunch menu. An excellent drink to serve up with this woud be 2 Capfulls Malibu Coconut Rum and Finish off with Passion fruit or Orange Juice. Served with crushed ice.

I made this for a couple friends and they loved it. If yo do try it and its a hit some feedback would be nice.

Happy Cooking!