Ahhh This is absolutely FLAVALICIOUS dish!

It’s national curry week, and we teamed up with the @trylamblovelamb to make this succulent lamb curry. There’s something about Curry Lamb, ahh it just oozes so much flavour with easeeee! Honestly one of the best meats in a curry. Combined with white rice & plantain it’s a match made in heaven. Give it a go this week!

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600g  Diced lamb shoulder

1 tsp. Salt

1 tsp. Black pepper

3 tbsp. Curry powder

1 tsp. Ground ginger

1 tsp. Ground Paprika

1tsp. Dried thyme

1/2 Onion diced

4 Garlic cloves chopped

2 Spring onions sliced

½ Scotch bonnet chopped

4 tbsp. Vegetable oil.

500ml Water

2 Potatoes peeled and cut in 2inch cubes.

In a mixing bowl season lamb with salt, black pepper, 2 tbsp. curry powder, ginger, dried thyme, paprika, onions, garlic, spring onions, scotch bonnet. cover then marinate for a few hours.

Brown the meat in a pan with oil  for around 10 minutes and mix. Then add 250ml of water, cover and cook on a medium heat for up to an hour until meat is tender.  Stir every 15 minutes and add the remaining 250ml of water halfway through. Add your potatoes and cook until tender. Serve with Rice, fried plantain and steamed cabbage.

Feeds 4-6 people.

½ scotch bonnet chopped

4 tbsp. Vegetable oil.

500ml water

2 Potatoes peeled and cut in 2inch cubes.

In a mixing bowl Season lamb with salt, black pepper, 2 tbsp. curry powder, ginger, dried thyme, onions, garlic, spring onions, scotch bonnet then marinates for a few hours.

In a mixing bowl Season lamb with salt, black pepper, 2 tbsp. curry powder, ginger, dried thyme, onions, garlic, spring onions, scotch bonnet then marinates for a few hours.

Brown the meat for around 10 minutes and mix. Then 250ml of water, cook on a medium heat for up to an hour until meat is tender Stir every 15 minutes and add another 250ml of water halfway through. Add your potatoes and cook until tender. Serve with Rice. Feeds 4-6 people.

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