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Jamaican Style Slow-Cooked Curry Lamb with Okra & Potatoes

Updated: Mar 16

If you're a fan of lamb, then you'll absolutely adore this recipe! I slow-cooked the leg of lamb with fragrant spices until it was juicy and tender, then combined it with a finger-licking good vegetable curry. By using this technic, each element is able to reach its full potential, creating a dish with an array of textures and flavours that is simply divine.

Do be careful with the spice level, as this recipe packs quite the punch! But if you're feeling brave, you can always wash it down with a refreshing Jamaican beer. Don't hesitate, give this recipe a try and let your taste buds do the talking!

  1. What is a history of Jamaican Curry?

  2. Skip to the Recipe >>>

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What is a history of Jamaican Curry?

The history of Jamaican curry can be traced back to the Indian indentured laborers who were brought to Jamaica in the 19th century. These workers brought with them their traditional curry spices and cooking techniques, which were eventually adopted and adapted by the local Jamaican population. Over time, Jamaican curry has evolved into a distinct style of curry, incorporating local ingredients and spices to create a unique flavour profile.

There are several types of Jamaican curry, each with its own distinct flavour and ingredients. The most common type is chicken curry, which is made with chicken thighs or legs, curry powder, onion, garlic, thyme, scallions, and Scotch bonnet peppers. Other popular types include goat curry, beef curry, lamb and vegetarian curry, which typically includes chickpeas, potatoes, and other vegetables.

Jamaican curry powder is an essential ingredient in Jamaican curry, and it typically includes a blend of spices such as turmeric, coriander, cumin, allspice, and fenugreek. Some blends also include ginger, nutmeg, and cinnamon.

Jamaican curry is typically served with rice and peas, a dish made with rice, kidney beans, coconut milk, and spices. It is also often accompanied by fried plantains, a side dish made from ripe plantains that have been sliced and fried until crispy.


Number of portions: 4-6

Ingredients for Slow-Cooked Lamb:

Ingredients for Jamaican Vegetable Curry:

  • 5.3oz (150g) sliced Okra chunks

  • 17.6oz (500g) of waxy potatoes - diced

  • 2 medium carrots peeled and sliced

  • 2 medium onions

  • 2 medium tomatoes big dice

  • 0.42quarts (400ml) water

  • 0.42quarts (400ml) coconut milk

  • 0,5 lemon juice (to drizzle before serving)

  • fresh thyme to garnish

  • 1 Scotch bonnet chili

  • 2tbsp of vegetable oil

Jamaican Curry Spice Blend:

How to prepare Jamaican Lamb Curry:

1. To start this delicious recipe, heat a skillet over high heat and sear the leg of lamb pieces until browned on each side. Once done, transfer the lamb to a slow-cooker and pour in enough stock to fully cover it. Add fragrant spices from the recipe's list, and set the slow-cooker to either high or low, depending on your preference. Cook until the lamb is tender. Alternatively, if you prefer to use the oven, place the lamb in a deep casserole dish and cook it for around 3 hours at 160C.

2. While the lamb is cooking, prepare the Jamaican Vegetable Curry. Heat vegetable oil in a pan and add chopped carrots and onions. Sweat the vegetables over medium heat for around 5 minutes, then increase the heat to brown them all around. Add the prepared Jamaican Curry Spice Blend and cook for a minute until fragrant.

3. Pour in coconut milk and enough water to cover the contents, and bring to a boil. Reduce the heat to simmer, and cook for 20-30 minutes or until the potatoes are fully cooked.

4. When the potatoes are tender, add chopped tomatoes and increase the heat to bring the mixture to a boil again. Cook for another 5 minutes before adding sliced okra and turning off the heat. Once the lamb is ready, add it to the curry along with one or two ladles of the slow-cooking liquid. You can skip this step if you prefer a thicker sauce or a lighter version.

5. Garnish the dish with a drizzle of lemon and chopped thyme, and serve it alongside some rice and Jamaican beer. Enjoy this flavourful and satisfying meal!

From Chef:

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Did you know?

Okra is a rich source of soluble fiber, thanks to the presence of a viscous substance called Mucilage. This is the same substance found in other plant-based sources such as flax seeds and psyllium husk. Mucilage serves as a transportation medium for resources within plants and is present in varying proportions across different plant species.

Mucilage can also provide a soothing effect on the digestive tract, particularly the lining of the stomach and intestines. It may help relieve inflammation and irritation in these areas and can also potentially help reduce the risk of certain gastrointestinal disorders.

Furthermore, mucilage has been found to have a prebiotic effect, which means that it can promote the growth and activity of beneficial gut bacteria. These bacteria are essential for maintaining a healthy digestive system and have been linked to numerous health benefits, including improved immunity and reduced inflammation.

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