Jamaican Lamb Curry - Slow Cooker Recipe

Make the curry powder. Make the curry powder. Toast the coriander, cumin, allspice, fenugreek, mustard seeds and peppercorns in a dry pan over a medium heat for 2 to 3 minutes, shaking the pan, until they smell fragrant and the mustard seeds start to pop. Do not let them darken much past golden, because burnt spice turns the whole blend bitter and there is no fixing it. Tip them out to cool, grind to a powder, then stir in the turmeric, ginger, nutmeg, cinnamon and cloves. This makes the 5 tablespoons the recipe needs.

Marinate the Lamb. In a large bowl, mix the diced lamb with the half of curry 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.

Brown the Lamb. 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.

Wake Up the Spices. Turn the heat down to medium and add the remaining curry seasoning to the same pan, with a little more oil if it looks dry. Stir it for a minute or two until it darkens slightly and smells fragrant, then scrape the whole lot into the slow cooker. Cooking the spice in hot fat is what takes the raw, dusty edge off it, and it is the difference between a curry that smells good and one that tastes it.

Add Vegetables. Place the onions, carrots, potatoes, tomatoes and half the chopped thyme into the slow cooker on top of the lamb. Add the Scotch bonnet whole, without cutting it. Left intact it gives you the fruity aroma and a gentle warmth; pierce it once with a knife for more heat, or slice it if you want the curry genuinely hot.

Pour Liquids. Add the vegetable stock and coconut milk to the slow cooker, ensuring the ingredients are mostly submerged (If not, add more vegetable stock)

Slow Cook. 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.

Add Okra. About 1 hour before the curry is done, add the sliced okra chunks to the slow cooker and stir gently.

Season and Serve. Once the lamb is tender, lift out the Scotch bonnet and discard it. Season with salt, drizzle with the remaining lemon juice and garnish with fresh thyme. If the gravy is thinner than you want, take the lid off and cook on high for the last 30 to 45 minutes, or stir in 1 tbsp cornflour slaked in 2 tbsp cold water.

Serve. Enjoy your Slow Cooker Jamaican Lamb Curry with rice and peas.