Habanero Lamb Curry
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A slow-simmered, spicy Jamaican-style lamb curry
- 1 teaspoon oil
- 1 large onion, small diced
- 2 teaspoons cumin seeds
- 1/2 teaspoon dry mustard
- 1 pound lamb stew meat
- 2 large cloves garlic, minced
- 1 large tomato, diced
- 1/2 teaspoon salt
- 1/2 cup West Indian pepper sauce (my recipe or something similar)
- Heat the oil over medium-high heat and saute the onion until translucent.
- Add the spices and fry another minute.
- Add the lamb and garlic and stir to combine.
- Add the tomato and salt and 1/4 cup of the pepper sauce and 1/2 cup water.
- Cover tightly and simmer 2 hours or until the lamb is tender. You may need to add more water to prevent sticking.
- Add the remaining 1/4 cup pepper sauce and serve.