Jamaican Style Slow-Cooked Lamb Curry with Okra & Potatoes step by step.

Ingredients for a Slow-Cooked Lamb:

• 1 Leg of Lamb
• 1,5L of hot stock (lamb or vegetable)
• 3 star anise
• 5 allspice berries
• 8 cloves
• 15 peppercorns
• 15 mustard seeds
• small bunch of thyme
• 20g (0.7oz) of fresh ginger sliced
• 1tsp of fenugreek

Ingredients for Curry:

• 50g (1.7oz) clarified butter
• 150g (5.3oz) Okra chunks
• 500g (17.6oz) of waxy potatoes – diced
• 2 medium carrots peeled and sliced
• 2 medium onions
• 2 medium tomatoes big dice
• 400ml (0.42quarts) (vegetable or lamb stock)
• 400ml (0.42quarts) coconut milk
• 0,5 lemon, juice to drizzle before serving
• fresh thyme to garnish

Curry Blend:

• 3tsp of turmeric
• 2tsp ground coriander
• 2tsp ground cumin
• 2tsp black pepper
• 1,5tsp mild chili powder
• 1/4tsp of nutmeg

Direction:

1. First stage the lamb is on for searing, the leg of lamb over the high temperature of heat, do it on both sides then move to the slow-cooker, pour-over enough stock to cover it all and throw in fragrant spices from the list. Now set the cooker for a total of 5 hours (slow-cooker).
2. At the same time prepare the curry, next use a pan to heat the clarified butter and then add the carrots with onions and put on a normal heat for 5 minutes and then slowly increase the heat to brown its color all around
3. Now it is time to add curry spice blend and cook to release aromatics followed by potatoes, coconut milk, and stock.
4. Next Bring to boil and reduce to simmer. Cook for 25-30 minutes but it depends on the potatoes size.
5. After the potatoes are tender next time to add chopped tomatoes, raise the heat and it needs 5 minutes.
6. At this point, add Okra and off the heat. Once the lamb is ready, add it to curry sauce and two ladles of slow-cooking liquid. (remember if you don’t like thicker sauce skip this direction)
7. Serve it with lemon, chopped thyme, and rice plus some Jamaican beer.
8. It is ready now enjoy.

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