Jamaican Inspired Curried Lamb Chops with Coconut Rice & Peas
8 good sized lamb chops ( this is a curry goat recipe but I used lamb )
2 tbsp curry powder
2 diced onions
2 scallions (or spring onions)
1/2 tsp salt
1/2 tsp pepper & 1/4 tsp cayenne pepper
2 hot chillies (ideally scotch bonnet)
1 tbsp fresh grated ginger
1/2 tsp cloves
1/2 tsp nutmeg
6 cloves of minced garlic
2 sprigs of fresh thyme
1 tsp parsley
1 tbsp butter
1/2 lb diced carrots
1/2 lb diced potato
1 medium sized sweet potato
1 chicken boulion cube
( I used and like this recipe from Jamaica Travel & Culture.com but with my own added variations)
Mix together all of the spices and rub on meat and let it stand for 1/2 hour. ( I cut out the overnight marinade as I didn’t plan that far in advance. ) Oh well…it still tasted wonderful.
Use gloves or a plastic bag over your hand. The curry tends to stain hands.
Braise the meat in a skillet to seal in the juices.
Place the meat in a large saucepan and add the potatoes, carrots and marinade, then add enough water to cover the meat along with the boulion cube.
Bring to the boil then let simmer until the meat is tender (this should take 1hr – 1.5 hrs).
Serve with Jamaican Rice & Peas and vegetable of choice. We substituted green beans for the traditional callalloo
( made with coconut milk, recipe also in Jamaica & Travel.com )