Lamb neck curry
Inspired by a traditional West Indian curry with rice and peas enjoyed at carnival and sound system parties, this dish always makes me think of sunshine, BBQ smoke and the rumble of heavy dub roots sound system.
Time: When the tunes are over. 2hrs
|1kg: lamb neck fillet – diced 2.5 cm cubes
||1 x large carrot – peeled and grated
|150g creamed coconut
||300g new potatoes – cut in half skin on.
|75g coconut oil / or any other preferred oil
||50g fresh coriander – stalks finely chopped and leaves roughly chopped (we use everything)
|2 tbsp tomato puree
||4 sprigs fresh thyme
|½ small orange juiced
||1 whole scotch bonnet chilli / hot red chill – leave whole
|1 lime juiced
||2.5pints chicken stock
|1 large white onion – peeled and grated
||50ml white rum
|3 cloves garlic – minced
||4 tbsp spoon mild curry powder
|100g fresh ginger – minced
||2 tbsp ground allspice
|4 curry leaves
||1 tsp spoon Sea salt
In a large cooking pot, on medium heat, gently heat the oil, add the grated onion, carrot, ginger and garlic and gently cook, occasionally stirring for 5 minutes until soft. Add chopped coriander stalks, curry leaves and thyme. Gently cook for a further 2 minutes. Add the curry powder and ground allspice and stir, cooking for 3-4 minutes.
Add the creamed coconut and stir until melted and incorporated. Then add the diced lamb, rum, orange and lime juice.
Cook for 10 minutes keeping on low heat, stirring till lamb has developed colour. Stir in tomato puree, water and add the whole chilli. Bring to boil, lower heat to simmering level then cover in foil leaving 1cm open on any side. Do not uncover for 1hr.
Add salt, potatoes and fresh coriander stir and keep uncovered. On a medium heat cook for 30 minutes until potatoes are cooked and liquid has thickened a little, like gravy. Skim most off the fat, keep this aside as we use some to cook the rice. Whilst this is cooking, prepare the salad and start cooking the rice.
Taste for seasoning and check the meat is cooked and tender but still holding shape. Turn off at this point, re-cover and put aside. It’s always good to rest a curry for at least 30 minutes before serving.
Remove the whole cooked chilli, slice it and serve on a separate dish for those who want a bit more spice.
|400g Basmati rice
||1.5 pints boiled water
|50g creamed coconut
||1 Knorr chicken stock cube
|30g coconut oil / or any other preferred oil
||4 sprigs fresh thyme
|30g fat from the curry
||1 bay leaf
|1 large white onion – peeled and diced 1cm
||1 Tin gungo peas with liquid from tin
|1 tsp sea salt
Using the fat from the curry and the coconut oil sweat off the onion and garlic, until soft but not browned. Add the thyme and stir. In a jug mix salt, chicken stock cube, boiled water and creamed coconut til all mixed to a liquid then add to the rice and onions in the pot, bring to a simmer, add the tin of peas including liquid, give a quick stir with a metal spoon then cover, tightly, with foil. Cook, on the lowest heat possible for 20 minutes. Note, do not uncover or be tempted to stir until 20 minutes. Turn off heat. Leave covered and rest for 10 minutes
|1 x hispi (pointed) cabbage, sliced
||Juice and zest of 2 limes
|1 x 250g tin corn drained
||1 bulb of fresh fennel sliced
|50ml extra virgin olive oil or preferred salad oil
||1 large carrot cut into 5mm sticks
|10g fresh mint leaves sliced thinly
||10g chopped fresh, flat leaf parsley
|1 red chilli, sliced, seeds removed
||3 tsp runny honey
First, drain tin corn. Preheat grill, empty corn onto suitable oven tray and place under the grill for 5 minutes until one side has darkened in colour. Remove from grill and cool. Core and slice cabbage lengthways so you shred thinly to 3mm long strips. Peel the carrot and slice off the core into 5mm slices, lay flat and cut in half-length. Then slice into 5ml strips like and thick long match sticks. Core and slice fennel as thin as you possibly can.
Lay mint leaves on top of each other, roughly 6 at a time, roll up like a mini carpet and slice into 1mm slices, they will unravel to nice sliced up strands of mint. Roughly chop parsley, stalks removed. Juice and zest limes and mix in a bowl with the oil adding 1 teaspoon of salt.
Add all fresh ingredients together in a bowl, including the dressing and mix with your hands. Set aside for 10 minutes in the fridge so all the flavours combine. Transfer to a serving platter of choice.
Bring all 3 dishes together in separate dishes to the table and enjoy with friends and family.