Curry was introduced to Jamaica in the 17th century by Indian slaves. You can use goat or mutton, which both have a strong lamb flavour. If you can’t buy goat near you but want to try it, visit goat-meat.co.uk.
Prep 25 mins
Cook 3 hrs
1 large onion, roughly chopped 10 garlic cloves 100g ginger, chopped 100ml vegetable oil 2 Scotch bonnet chillies, chopped small handful curry leaves, fresh or dried (optional) 3 thyme sprigs 4 tbsp mild curry powder 700g goat mutton or lamb shoulder, diced 400g can chopped tomatoes 300ml lamb or beef stock 410g can pinto, kidney or black-eyed beans ½ lemon, juiced small bunch coriander, chopped warmed roti (flatbread) and rice, to serve
1 Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large, flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, if using, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant. 2 Tip the meat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce the heat, cover and leave to simmer gently for 2 1/2 hrs – remove the lid for the final 30 mins of cooking. 3 Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.
574 kcals, fat 31g, saturates 4g, carbs 20g, sugars 8g, fibre 9g, protein 48g, salt 3.5g