Superfood - March-April 2017

SUPERFOOD 25

WORLDWIDE CURRIES

Jamaican Curry with Lamb or Goat

AUTHOR BIOGRAPHY:

Bintu Hardy is a

freelance food writer,

food photographer and

recipe developer with a

successful, fast-growing

food blog, Recipes From A

Pantry. With West African

roots, she loves creating

dishes with a fusion of

fl avours, spices and

cultures.

INGREDIENTS

• 2 tbsp sunfl ower oil, divided


• 700g (1½lb) diced lamb or goat


• 1 onion, fi nely chopped


• 2 garlic cloves, minced


• 2 tsp minced ginger


• 2½ tbsp mild curry powder


• 1 tsp ground pimento


• ½ tsp white pepper


• Scotch bonnet or other chilli to taste


• 400g (14oz) can chopped tomatoes


• 400ml (1¾ cups) low-sodium lamb
  or chicken stock


• 6 sprigs of fresh thyme sprigs


• 400g (14oz) canned black-eyed beans,
  drained and rinsed
  
  
  • small bunch of coriander, chopped
  
  
  • lime juice, to taste
  
  
  • rice, coleslaw and hot pepper sauce,
    to serve (optional)
  
  
  
  

SERVES: 4–6

PREP TIME: 10 MINUTES

COOKING TIME: 2 HOURS 50 MINUTES

1. Preheat 1 tablespoon of sunfl ower oil in a pot
   and brown the meat in batches and set the meat
   aside.


2. Add 1 tablespoon of oil to the same pot and
   sauté the onion for 5–10 minutes.
   3. Add the meat back into the pot. Mix in the
   garlic, ginger, curry powder, pimento and white
   pepper and chilli until the meat is well coated.
   4. Stir in the chopped tomatoes, stock and
   thyme leaves, bring to the boil, cover and then
   reduce to a simmer for 2–2½ hours.
   5. In the last 30 minutes of cooking, add the
   beans and cook uncovered until done.
   6. Serve with some rice, coleslaw and plenty
   of hot pepper sauce (optional).
   PER SERVING (BASED ON 6 SERVINGS LAMB CURRY ONLY)
   316kcals, 28.2g protein, 15.3g fat (4.6g saturates),
   17.7g carbs, 6g fi bre, 3g sugar, 0.2g sodium

SF9_P20-25 Bintu Curries SHSD.indd 25 02/02/2017 10:07