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Ingredients

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Advance preparation:

For the marinade:

For curry:


Spice up your menu with this Caribbean inspired main course recipe. Using KNORR Jamaican Jerk Paste and Patak's Korma Paste. Try changing lamb for goat for some variation.

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Preparation

  1. Advance preparation:

    • Into the boiling water whisk in the KNORR Professional Chicken Jelly Bouillon. Store until required.
    • Slice the mixed peppers into 2cm strips removing the seeds.
    • Slice the red onions.
    • Slice the white onions.
  2. For the marinade:

    • Mix the diced lamb, KNORR Patak's Korma Paste, KNORR Professional Mixed Peppercorn Puree and tomato ketchup together.
    • Store in the fridge and allow to marinate for at least 2-3 hours.
  3. For curry:

    • Blend together the KNORR Professional Chicken Jelly Bouillon, tinned tomatoes, mixed peppers (350g), white onions, KNORR Jamaican Jerk Paste, allspice and salt.
    • Place into a pan and bring to the boil, reduce then to a gentle simmer.
    • Brown the marinated lamb.
    • Add the KNORR Professional Ginger Puree and KNORRProfessional Garlic Puree to the lamb and cook for 1-2 min. on a low heat.
    • To the lamb pan add in the sauce.
    • Simmer for an hour.
    • Adding the remaining sliced peppers, red onions, tomato ketchup and cook for a further 10 min. or until the meat is tender.
    • Serve with rice or rice and peas.