Name: Lamb Carry
Yield: Serves 4
Cuisine: Americas
Ingredients: salt and pepper; 200 ml (7 fl oz) chicken stock; 400 g can chopped tomatoes; 2 garlic cloves, finely chopped; 1 onion, chopped; 2 cloves; 1 bay leaf; 2 sprigs of thyme; 30 g (1 oz) butter; 2 tbsp lime juice; 400 ml can coconut milk; 150 ml (¼ pint) double cream; Rice and Peas, to serve; ½ tsp ground cinnamon; 900 g (2 lb) lean lamb, cut into 3cm (1¼ in) chunks; ½ tsp grated nutmeg

Preparation info

Serves
4

Difficulty
Medium

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

This is an adaptation of a recipe from the French Caribbean islands that appears in The Best of Caribbean Cooking by Elizabeth Lambert Ortiz. ‘Carry’ is the same as ‘curry’; though in this case the dish has no heat, only beautiful softly scented spices in a coconut sauce. It is very easy to make and you don’t even need to brown the meat first.