Caribbean Lamb Curry
Ingredients
- 2 pounds lamb shoulder boneless and cubed
- 1 large onion diced small
- 1/2 cup finely diced chile peppers I used a poblano that was a bit hotter than usual
- 1 bunch scallions chopped
- 3 tablespoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2-3 tablespoons coconut oil see note
- 2 cloves garlic minced
- 1 can chicken stock
- 1 can lite coconut milk
- limes for garnish
- chopped cilantro for garnish
Instructions
- Combine lamb, onion, peppers, scallions, curry, salt and pepper together and toss to coat meat and vegetables with spices. Pour into a covered container or Ziploc bag and refrigerate overnight.
- After meat has marinated for 12-24 hours, heat coconut oil in a large skillet over medium high heat. Add the meat and vegetable mixture and brown for 5 minutes. Add garlic and cook for 1 minute more, then pour in stock and coconut milk. Bring to a boil, reduce to simmer, cover, and cook until very tender and thickened, about 2-3 hours. Adjust seasoning by adding more salt or curry powder as desired.
- Serve over fragrant rice and garnish with limes and cilantro.
Notes
Make sure you are using all natural coconut oil for optimum health, not the old-fashioned hydrogenated kind that gave coconut oil (also called coconut butter) a bad reputation years ago.