A rich and spicy lamb stew from The woks of life, with all the flavors of the Caribbean.
The meat is heavily flavored with spices and benefits from a long marinating but if you are short of time you can simply rub the spice mix into the meat and cook straight away. It will still be very very flavorsome.
The original recipe calls for lamb but beef or goat will work just as well.
I opted for sweet potatoes which I think complimented the spiciness perfectly; and for the curry powder I recommend a good quality Madras.
CARIBBEAN SPICED LAMB STEW
750 g goat, lamb shank or beef, cut into large chunks
½ tablespoon curry powder
½ tablespoon cinnamon
½ tablespoon chili powder
½ teaspoon ground allspice
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground ginger
1 teaspoon salt
1- 2 tablespoons oil
1 large onion, thinly sliced
4 cloves garlic, minced
50 g tomato paste
400 ml beef stock
200 ml chicken stock
250 g potatoes or sweet potato, cut into chunks
2 medium carrots, cut into chunks
a handful of chopped coriander, finely chopped
Put the meat in a large bowl, and toss with all the spices and salt. Cover and refrigerate overnight.
After the meat has had a chance to marinate, preheat the oven to 180 C / Gas 4.
Heat the oil in a large flameproof casserole and sear the meat in batches until browned. Remove the meat from the pot and set aside on a plate.
Add the onions, garlic, and tomato paste and fry until the onions are softened.
Add the meat back to the pot, along with the beef stock and chicken stock. Bring to a simmer. Cover and transfer to the oven for 2 hours.
Remove the pot from the oven and stir in the carrots and potatoes. Transfer back to the oven and cook uncovered for another 45 minutes, until the potatoes and carrots are tender.
Serve immediately garnished with coriander.