First, the family's favorite recipe, I swear they practically get the pot sparkling clean before it's washed after I make it!
Curried Lamb (This is a Jamaican recipe, and it actually calls for goat, but I use lamb instead)
6 lbs. boneless goat or lamb, cut into large cubes
2 bunches scallions, trimmed, crushed, and tied into 2 bunches with kitchen string
1 small yellow onion, peeled and grated on large holes of box grater (watch your fingers!)
8 - 10 cloves garlic, crushed and peeled
Leaves from 7 - 8 sprigs fresh thyme
1 - 2 tsp. curry powder
1 - 2 tsp. freshly ground black pepper
1 - 2 tsp. paprika
1 - 2 tsp. Jamaican all purpose seasoning
1 cup vegetable oil
1 large boiling potato, peeled and cut into large cubes (I use 1 potato per person, we like taters)
6 tbsp. butter, cut into pieces
Salt
Put meat, scallions, onions, garlic, thyme, curry powder, pepper, paprika, all purpose seasoning, and 1/4 cup of the oil into a large bowl. Using both hands, massage seasonings into meat for about 10 minutes. Cover with plastic wrap and let meat marinate in the fridge overnight.
Heat remaining 3/4 cup of oil in a large, heavy bottomed pot over high heat. Add meat with marinade, setting bowl aside, and cook, stirring often with a wooden spoon, until meat is no longer pink, about 10 minutes. Put 1 cup water into the bowl used to marinate meat, swirl the water around to loosen any residual seasoning, then add to pot. Bring to a boil, reduce heat to medium-low, cover, and simmer, stirring occasionally, until meat is tender, about 1 1/2 hours.
Add potatoes and butter and season to taste with salt and pepper. Simmer, stirring occasionally, until potatoes are soft and meat is very tender, 30 - 45 minutes more. Remove and discard scallions. Taste and adjust seasonings. Serve with simple dumplings and white bread, if you like.
ROAST LEG OF LAMB
Preaheat oven to 350 degrees. Put a 5 - 6 lb. leg of lamb into a large, heavy roasting pan, meatier side up. Rub all over with 3 tbsp. olive oil, sprinkle with leaves from 2 sprigs rosemary, and season to taste with salt. Add 1 cup water to pan and roast until internal temperature reaches 135 degrees for medium rare, 150 degrees for medium, 160 degrees for medium well, 1 1/2 - 2 hrs. Transfer lamb to a warm platter, cover loosely with foil, and let stand for 15 minutes before carving. Set roasting pan aside to make gravy. Serves 6 - 8.
MINT SAUCE
Roast lamb is always served with this traditional condiment. Chop 1 cup fresh mint leaves and put into a medium bowl. Add 2 tbsp. sugar, 1/2 cup white vinegar, 2 pinches salt, and 1/4 cup boiling water, stirring until sugar and salt dissolve, about 2 minutes. Set aside to cool. Makes 1 cup.
LAMB RISSOLES
Use leftover leg of lamb and gravy to make these meat patties.
4 cups diced roast leg of lamb
2 cups gravy
1/4 bunch parsley, leaves chopped
5 cups fresh bread crumbs
salt and freshly ground black pepper
3 eggs
1/4 cup vegetable oil
Working in 2 batches, put lamb into a food processor and process until the texture resembles that of ground beef, about 30 seconds per batch, or finely chop with a large sharp knife or cleaver, then transfer to a large bowl. Add gravy, parsley, and 2 cups of the bread crumbs, season to taste with salt and pepper, and stir until well combined. Shape meat mixture into twelve 3 " patties and set aside.
Put the remaining 3 cups bread crumbs into a medium dish and set aside. Lightly beat eggs in another medium dish and set aside. Heat oil in a large nonstick skillet over medium heat. Meanwhile, lightly dredge 1 lamb patty at a time in the bread crumbs, dip into eggs, then dredge again in the bread crumbs, coating entire surface.
Fry patties, in batches, until golden brown on both sides, 3-5 minutes per side. Serve hot or at room temperature with tomato relish if you like.
Hope you enjoy the recipes, and don't eat TOO much! LOL
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