West Indian Curry Recipes.
Martinique Lamb Curry.
Ingredients
675 g / 1 1/2 lb of boneless leg of lamb.
1 large onion.
1 garlic clove.
1 small, raw green mango.
225 g / 8 oz of small new potatoes.
100 g / 4 oz of pumpkin.
225 g / 8 oz of baby courgettes.
2 tablespoons of oil.
2 teaspoons of tamarind juice.
1 tablespoon of St Kitts curry powder.
To make a batch of St Kitts curry powder,take
25 g / 1 oz of coriander seeds.
25 g /1 oz of black peppercorns.
50g / 2 oz of white cumin seeds.
1 tablespoon of cloves.
1 tablespoon of poppy seeds.
1 tablespoon of brown mustard seeds.
25 g / 1 oz o fground Jamaican ginger.
50 g / 2 oz of ground turmeric.
Method.
Put the coriander seeds, black peppercorns, white cumin seeds, cloves, poppy seeds, and the mustard seeds in a heavy based frying pan and stirring continuously, dry roast the spices over a low heat until they begin to pop. Remove the spices from the pan and when cool grind to a fine powder, mix in the ground turmeric and the ground ginger and store in an airtight jar.
300 ml / 1/2 a pint of dry white wine.
1 tablespoon of dark rum.
Sqeeze of lime or lemon juice.
Salt and pepper to taste.
Recipe Method.
1. Cut the lamb into 2.5 cm / 1 inch cubes.
2. Finely chop the onion and garlic, peel and chop the mango and scrape the new potatoes. Peel the pumpkin and cut into small pieces, slice the courgettes.
3.Heat the oil in a heavy based pan, add the lamb and stir fry over a medium heat until well browned, drain and set aside.
4.Add the onion to the pan and fry until pale golden, add the garlic, tamarind juice, chopped mango and curry powder, stir fry for a few minutes, making sure the curry powder does not burn.
5. Return the meat to the pan and stir in the wine, stir well, reduce the heat, cover and gently simmer the curry for about 1 hour until the lamb is almost tender.
6. Add the vegetables and seasoning. Stir well cover and simmer for a further 20 to 30 minutes until the vegetables are tender, lastly add the rum and lime or lemon juice, stir well and cook for another 3 to 4 minutes before serving.
Serves 4.
