Jamaican Curried Lamb

This started out as a recipe for Jamaican Curried Goat — courtesy of Rose Grant’s “Street Food”. However, between goat being hard to find around here and the fact that most of my friends squirm at the thought of eating goat, I’ve long ago replaced it with lamb. The ingredients listed also reflect the fact that I usually make this up for cookouts (by request of the guests) and thus must make a large amount.

  • 6 pounds boneless leg of lamb, cut into 1-inch cubes
  • 1 cup peanut oil
  • 6 large garlic cloves, minced
  • 6 medium-sized tomatoes, finely chopped (the food processor is a wonderful invention!)
  • 6 small onions, chopped
  • 6 scallions, with some of the green, chopped
  • 6 medium Anaheim chilies
  • 1.75 – 2 oz bottle curry powder (I usually use the yellow stuff as it’s the only one I can find in most stores in organic form)
  • 3 teaspoons salt
  • 1-1/2 teaspoons ground pepper

Place the lamb in a large bowl. The larger the better. In another medium-sized bowl combine the remaining ingredients. Pour over the meat and mix well. Cover and marinate in the fridge overnight.

Remove the meat from the marinade and reserve the marinade. Thread the lamb onto 24 prepared metal skewers (no matter how long I soak them, the bamboo ones always burn). Grill over white hot coals for 25 – 30 minutes, or until tender. Turn frequently, basting with remaining marinade.

Makes 24 kebabs

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