Jamaican Curried Lamb Stew: Prepping the Lamb

First make the curry. The curry is the most important part of making this dish. Make that in advance and you can save the curry for weeks if not months.

Wash and cut up 5-6 pounds of lamb, cutting them into approximately 1 inch cubes.

Next, mix in a Cuisinart the following:

two large bunches of scallions. I like to cut these in half and put them in the Cuisinart to chop with the rest of the ingredients. I fill my Cuisinart with them.

1 t ground allspice (pimento)
1 1/2 T salt (or to taste)
2 T ground black pepper
4 T of the roasted curry

4 cloves of garlic (or to taste, I like using about a 1/4 cup.)
1/2 Cup of lime juice (I fresh squeeze mine.)

The Curry you will notice is much greener than the Jamaican Chicken.

After this is well mixed in the Cusinart, I massage it into the lamb and wrap it well and let it sit in the refrigerator for 24 hours. If you are in a hurry you can just let it sit for 6 hours.

The next step is to cook the lamb the next day. See you then.

Jamaican Curried Lamb Stew: Making the Curry

The biggest difference between the Jamaican Chicken and the Jamaican Lamb Stew is the curry. It's also the lamb, obviously but it's very important to make the curry in advance.

You want to toast in a pan the following ingredients

1 ounce coriander seeds
2 ounces cumin seeds
1 T poppy seed
1/2 T clove (I use Ceylon cloves.)
1 T mustard seeds (I use yellow)
1 ounce peppercorns

1 ounce of ground turmeric to sift in later 1 ounce of ground ginger to sift in later

Put the seeds in a pan and on high heat you roast them until the mustard seeds start jumping. When they start jumping you can shake the seeds and toss them to get them evening toasted. The same way you'd shake say Jiffy Pop popcorn.

Then I grind up the seeds in my spice mill and I sift them using a fine strainer. At the same time I mix in or rather sift in 2 ounces of ground turmeric and one ounce of ground ginger.
Make sure the rub is well mixed.