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.



  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.