Jamaican lamb and potato curry with rice

Ingredients

For 1 serving

• Leg of lamb120 g
• Potatoes150 g
• Carrots80 g
• Onion60 g
• Garlic1 clove
• Curry powder1 teaspoon
• Allspice1 pinch
• Dried thyme1 pinch
• Chili pepper0.5
• White rice40 g
• Extra virgin olive oil6 g
• Saltto taste

In season: October – March

Method

1. Trim the visible fat from the lamb leg and cut it into roughly 3 cm cubes. Toss with the curry powder, allspice, thyme and a pinch of salt and leave for 30 minutes.
2. Chop the onion and garlic and slice the chilli. Heat the oil in a casserole over medium-high heat and brown the meat for 5 minutes, until golden; add the onion, garlic and chilli and cook for 3 minutes, until the onion softens.
3. Just cover with hot water, bring to the boil, turn the heat to minimum, put the lid on and cook for 50 minutes, stirring now and then.
4. Meanwhile peel the potatoes and carrots and cut them into roughly 3 cm pieces. Add them to the pan and cook for another 20 minutes, until the lamb is very tender, the potatoes slightly crumbly and the sauce thick; adjust the salt.
5. In the last 15 minutes boil the rice in salted water for the time on the packet and drain. Serve the curry over the rice.