Slow Cooker Jamaican Curried Lamb

Slow Cooker Jamaican Curried Lamb image Image by: Slow Cooker Jamaican Curried Lamb image Author: Canadian Living

This lamb dish gets its kick from a fiery Scotch bonnet pepper. They're one of the hottest peppers you'll find in grocery stores, so reduce the amount used if you don't like your curry overly spicy. Serve with roti or rice, and garnish with fresh thyme leaves, if you like.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: February 2015

Ingredients

  • 1 kg boneless lamb shoulder cut in 1-inch (2.5 cm) chunks (or 1.35 kg cubed bone-in goat or mutton)
  • 1 can (400 mL) coconut milk
  • 1 onion cut in 1-inch (2.5 cm) chunks
  • 3 tablespoons tomato paste
  • 1 Scotch bonnet pepper seeded and chopped
  • 2 tablespoons curry powder
  • 2 tablespoons dried thyme
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons sodium-reduced soy sauce
  • 3 cloves garlic minced
  • 2 teaspoons ground allspice
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 2 teaspoons fresh thyme leaves (optional)

Method

In slow cooker, combine lamb, coconut milk, onion, tomato paste, Scotch bonnet pepper, curry powder, dried thyme, ginger, soy sauce, garlic, allspice and salt. Cover and cook on low until lamb is tender, 8 to 9 hours.

Skim any fat from surface. Whisk flour with 3 tbsp water until smooth; stir into slow cooker. Cover and cook on high until thickened, about 15 minutes. Garnish with fresh thyme (if using).

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 328 mg
  • Sugars 2 g
  • Protein 27 g
  • Calories 401.0
  • Total fat 17 g
  • Potassium 649 mg
  • Cholesterol 84 mg
  • Saturated fat 12 g
  • Total carbohydrate 9 g

%RDI

  • Iron 37.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Jamaican Curried Lamb

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