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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe was adapted from chef G. Garvin of TVOne Cooking shows! (Episode 43 : Carried Away Caribbean ) My family loves a walk on the wild side every once in while. Great for a special occasion I hope you enjoy! Ingredients:
3/4 cup olive oil |
2 lbs lamb, cut into 1/2 inch cubes |
4 garlic cloves, chopped |
5 scallions, chopped |
2 1/2 tablespoons curry powder |
2 large onions, diced |
1 teaspoon fresh ginger, grated |
1 scotch bonnet pepper, seeded and diced |
1 pinch allspice |
2 sprigs fresh thyme, picked and chopped |
parsley |
1 teaspoon salt |
1 teaspoon pepper |
2 ounces lime juice |
2 tablespoons coconut cream |
2 teaspoons sweet basil, cut into thin strips |
3 1/2 cups chicken stock |
2 ounces butter |
Directions:
1. Place a large stock pot with olive oil over a medium high heat
2. Season the cubed lamb
3. Place in pot
4. Add garlic, scallions and curry powder. Mix well
5. Next add onions, ginger, scotch bonnet
6. Add all spice and fresh thyme, add parsley
7. Add salt and pepper
8. Next add lime juice and coconut cream. Stir
9. Next evenly add the curry and mix well
10. Let simmer for approximately 3 minutes
11. Place your sweet basil into the pot and stir
12. Add butter and mix until it's melted
13. Add the chicken stock and stir
14. Cover and let simmer for approximately 25-30 minutes
15. Serve over rice .
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