Updated: 7 days ago
I love lamb and for this recipe, I slow-cooked the leg over 5h along with fragrant spices then transferred it to the finger-licking good vegetable curry. This way all the ingredients are cooked to their best giving us a delicious dish with many textures and flavours. Be careful on the spice or wash it down with some Jamaican beer, the choice is yours!
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Ingredients for Slow-Cooked Lamb:
1 Leg of Lamb
1,5L of hot stock (lamb or vegetable)
3 star anise
5 allspice berries
15 mustard seeds
small bunch of thyme
20g (0.7oz) of fresh ginger sliced
1tsp of fenugreek
Ingredients for Curry:
50g (1.7oz) clarified butter
150g (5.3oz) Okra chunks
500g (17.6oz) of waxy potatoes - diced
2 medium carrots peeled and sliced
2 medium onions
2 medium tomatoes big dice
400ml (0.42quarts) (vegetable or lamb stock)
400ml (0.42quarts) coconut milk
0,5 lemon, juice to drizzle before serving
fresh thyme to garnish
3tsp of turmeric
2tsp ground coriander
2tsp ground cumin
2tsp black pepper
1,5tsp mild chilli powder
1/4tsp of nutmeg
1. Begin by searing the leg of lamb over high heat, do it on each side then transfer to the slow-cooker, pour over enough stock to cover it entirely and throw in fragrant spices from the list. Set the slow cooker for 5 hours or until tender (If using the oven, set it to 160C and cook for 3h).
2. In the meantime prepare the curry, in the pan heat the clarified butter then add carrots and onions, cook on medium heat for around 5 minutes then increase the heat to brown all around.
3. Add curry spice blend and cook to release aromatics followed by coconut milk, stock and potatoes.
4. Bring to boil and reduce to simmer. Cook for 20-30 minutes depending on the size of your potatoes.
5. Once potatoes are tender add chopped tomatoes, increase the temperature and cook for another 5 minutes.
6. Next, add Okra and turn off the heat. Once the lamb is ready, add it to your curry sauce along with one or two ladles of slow-cooking liquid (you can skip this step if you prefer thicker sauce or healthier version)
7. Serve the dish with a drizzle of lemon, chopped thyme, rice and some Jamaican beer. Enjoy!
Check useful equipment for this recipe:
Okra contains a gluey substance called Mucilage which is a great source of soluble fibre. This is the same substance that you find in flax seeds and psyllium husk. All plants contain it in different ratios and use it for transportation of resources.