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Slow Cooked Curried Lamb (Simple)

Prep Time15 minutes
Cook Time2 hours
Servings: 4

Ingredients

Curry

  • 4 pounds lamb neck bones
  • Bunch thyme
  • 4 cloves garlic
  • 2 medium yellow onions
  • 1 tsp kosher salt or coarse salt
  • 3/4 cup Jamaican curry powder
  • 2 tbsp soy sauce
  • 4 cups water
  • Scallion garnish
  • 1 scotch bonnet jamaican pepper optional

Rice

  • 2 cups rice
  • 1 1/2 oz butter
  • 1 tsp kosher salt or coarse salt
  • 1 cup vegetable stock
  • 3 cups water
  • Thyme sprig

Instructions

Curry Preparation

  • Remove thyme leaves from stalk, grate garlic, and chop onions.
  • If you want your curry to have that extra kick, finely chop scotch bonnet pepper.
  • Add curry powder, soy sauce, salt and previously prepared ingredients to lamb neck bones. Ensure meat is well coated with ingredients and then place in a large stockpot.
  • Add water and place on high heat to boiling and then reduce heat to simmer.
  • Cook, stirring occasionally, for 2 hours.

Plain rice

  • Wash the rice and set aside.
  • Melt butter in medium sized pot and add rice. Stir until butter is absorbed.
  • Add stock and water, and salt.
  • Place sprig of thyme in pot and cover.
  • Heat to boiling and then reduce heat. Simmer for 15-20 minutes.

Garnish

  • Thinly slice scallions and garnish when you are ready to plate your meal.

Notes

Curry cooking tip:
Your curry should yield plenty of gravy. Keep an eye during cooking to ensure your curry doesn't dry out. Lower heat if drying out occurs and add water if necessary.