If you love lamb, this recipe will surely captivate your palate! Dive into this slow cooker Jamaican Lamb Curry, enhanced with a special Jerk Curry seasoning blend. While the spices deliver a robust kick, you can adjust to your preference. And for those daring moments, why not pair it with a cool Jamaican beer? So, don’t wait any longer—try this dish and let your taste buds revel in the flavours of Food in Jamaica Man!
- Flavour Dive: Explore rich Jamaican tastes.
- Heat Flexibility: Adjust spices to your liking.
- Slow Cooker Magic: Achieve tender lamb and deep flavours effortlessly.
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What is a history of Jamaican Curry?
Origins of Jamaican Curry
The roots of Jamaican curry delve deep into the 19th century when Indian indentured laborers arrived in Jamaica. Bringing along their cherished curry spices and culinary methods, these laborers introduced a flavour palette that Jamaicans soon embraced and made their own. As the years rolled on, this curry underwent a transformation, blending local ingredients and spices, resulting in a uniquely Jamaican flavour profile.
Varieties of Jamaican Curry
Jamaican curry isn’t a one-size-fits-all dish. While chicken curry, featuring chicken thighs or legs combined with curry powder, onion, garlic, thyme, scallions, and the fiery Scotch bonnet peppers, stands out as a favourite, there’s a plethora of other versions. Goat curry, beef curry, lamb, and even vegetarian curry, rich with chickpeas, potatoes, and assorted vegetables, all have their place in Jamaican cuisine.
The Essence: Jamaican Curry Powder and Jerk Spice
Central to Jamaican curry is its signature curry powder, a fragrant mix often containing spices like turmeric, coriander, cumin, allspice, and fenugreek. To enhance the depth of flavours, some blends might also incorporate ginger, nutmeg, and cinnamon.
However, when discussing Jamaican spices, one cannot overlook the famed jerk spice blend. Jerk seasoning, another pillar of Jamaican cuisine, boasts a combination of ingredients like allspice (often referred to as pimento in Jamaica), Scotch bonnet peppers, thyme, and garlic. Allspice and Scotch bonnet peppers, in particular, are among the most popular and widely used spices in Jamaica, reflecting the island’s penchant for flavours that are both spicy and aromatic. Together, these spice blends encapsulate the essence of Jamaican culinary traditions, each offering a unique taste of the island’s rich heritage.
Accompaniments to the Curry
No Jamaican curry meal is complete without its traditional sidekicks. Rice and peas, a delightful mix of rice, kidney beans, coconut milk, and spices, often grace the plate. Additionally, the crispy fried plantains, made from ripe plantains, add a sweet and savoury touch to the meal.
Cooking Jamaican Crock Pot Lamb Curry: A Step-by-Step Guide
Jamaican Lamb Curry – Slow Cooker Recipe
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- 1 Small Leg of Lamb, boneless - around 4lbs (1.8kg) trimmed from fat and cut into portion chunks
- 5 tbsp Jerk Curry Seasoning - recipe below
- 2.1 cups Vegetable Stock - (500ml)
- 4.2 cups Coconut Milk - (1L)
- 2 Onions, medium size - diced
- 17.6 oz New Potatoes - (500g) cut into quarters, waxy type
- 2 Carrots, medium size - peeled and diced
- 5.3 oz Okra - (150g) sliced
- 2 Tomatoes, large dice
- 1 handful Fresh Thyme
- 1 Lemon, juice only
- 1 Scotch Bonnet Chilli - diced, adjust to your preference
- 4 tbsp Vegetable Oil - For searing the meat
- In a large bowl, mix the diced lamb with the half of jerk seasoning blend, juice of half a lemon, and 2 tablespoon of vegetable oil. Ensure each piece is well-coated. Let it marinate for at least 2 hours, preferably overnight in the refrigerator.
- In a frying pan, heat the vegetable oil over medium-high heat. Add the marinated lamb pieces in batches, ensuring not to overcrowd the pan. Brown each side for about 2-3 minutes. Remove and transfer to slow cooker.
- Place the onions, carrots, potatoes, tomatoes, Scotch bonnet chili and half of chopped thyme and the remaining Jerk Curry Seasoning into the slow cooker on top of the lamb.
- Add the vegetable stock and coconut milk to the slow cooker, ensuring the ingredients are mostly submerged (If not, add more vegetable stock)
- For Low Setting: Cover and set the slow cooker to low. Cook for 6-8 hours until the lamb is tender and the flavours meld together.For High Setting: Cover and set the slow cooker to high. Cook for 3-4 hours until the lamb is tender and the flavours meld together.
- About 1 hour before the curry is done, add the sliced okra chunks to the slow cooker and stir gently.
- Once the lamb is tender and the curry has reached your desired consistency, season with salt. Drizzle with the remaining lemon juice and garnish with fresh thyme before serving.
- Enjoy your Slow Cooker Jamaican Lamb Curry with rice and peas.
Frequently Asked Questions (FAQ) for Jamaican Lamb Curry
- Can I substitute chicken or beef for lamb in this recipe? Absolutely! While this recipe focuses on lamb, you can easily use chicken on bone, beef, or even goat. Just adjust the cooking time accordingly.
- Is the Scotch bonnet chili essential? Scotch bonnet chili adds authentic heat to the dish. However, if you prefer a milder curry, you can reduce the quantity or substitute with a milder chili.
- Can I make this curry without a slow cooker? Yes, you can prepare it on the stovetop using a pot or Dutch oven. Just ensure you simmer it on low heat until the lamb is tender.
From the Chef Lukasz
I’m sure you’ll savor every bite of this Jamaican Lamb Curry recipe! Did you add your own special touch or variation to it? Maybe you paired it with a particular side dish or garnish? I’d love to hear about your culinary adventure with this Caribbean delight. If it delighted your taste buds, don’t forget to leave a star rating! Enjoy your meal!