A West Indian Lamb Curry

Once again I am inspired by Melissa Clark of the New York Times, who teaches us about marinating lamb in an onion pureé to flavor a Caribbean curry.  An old Welch friend taught me this technique a long time ago for Indian curries - a general technique, it infuses the meat deeply with flavor.  I depart from Melissa in selecting my own herbs and spices for this curry (and I don't prefer potatoes in my lamb curry), but maintain the essence of the West Indies for sure.
3-1/2 to 4 lb boneless lamb, cut into 1 to 2-inch pieces

1 large onion, diced
3 cloves garlic
1-inch fresh ginger, peeled and quartered
palmful fresh mint leaves
1 Tbsp fresh thyme leaves
2 Tbsp olive oil

1 Tbsp favorite curry powder
1/2 Tbsp smokey Spanish pimenton paprika
1 tsp freshly grated nutmeg
1 tsp ground sumac
1 tsp kosher salt
1/4-1/2 tsp cayenne pepper, to taste

3-4 carrots, peeled and diced
1/2 can tomato paste
1 stick cinnamon
1 quart water, plus or minus - just to cover the meat

Place onion, garlic, ginger, mint, thyme and oil in a blender.

Pureé to a fine pulp.

Place lamb in a large bowl and pour onion pureé over lamb.

Mix well. Add spices to lamb mixture.

Mix well again. Wrap with plastic wrap and allow to marinate at least 2 hours, or oversight in the refrigerator.

When ready to cook, heat a dash of canola oil in a large Dutch oven. Brown the lamb cubes in batches, with good air space in between each to allow them to brown up nicely. Transfer lamb to a bowl as it cooks. After the last batch of lamb, add the carrots to the Dutch oven and sauté them for about 5 minutes. Then add the tomato paste and cook another 5 minutes, to develop the tomato flavors.

Now return the lamb and the cinnamon stick to the pot and add just enough water to almost cover the meat.

Bring to a boil, stir, and reduce to a low simmer. Cook on stove top or a 375F oven for about 1-1/2 to 2 hours, stirring every once in a while. If necessary, remove the top to allow some water to evaporate, to make a nice thick curry. Adjust seasoning with salt and serve with rice.

Serves 6-8.

Cook's Note:  Sumac is a Mediterranean spice with a tangy lemony flavor.  It is NOT from the variety in North America that many people are allergic to - and is used in many Turkish and Middle Eastern dishes.  Its not a must for this curry, but could be substituted for the juice and zest of a lemon or a lime in the marinade.

This curry is even better the next day, so don't hesitate to prepare the day before you serve or have guests - it will only be better.  

Roasted Island Jerk Chicken

I really wanted to serve Jerk Chicken, but the arrival time of our wayfaring passthrough traveling family members was uncertain.  And I did not want to spend time in front of the grill, instead of in front of them, during their quick overnight sojourn along their travels. Normally I would want to grill Jerk Chicken, but thought otherwise.

So I figured that the most important part of Jerk Chicken is the marinade and the marinating time.  I took care of that handsomely the night before, and then set the oven to roasting temperature, as soon as they called an hour away.  Lay a bed of diced tomatoes and rest the chicken on top.  Toss in the oven and everything's set for their arrival.

This dish is like a good old dog.  It can easily wait around for a weary traveller!

1 roaster chicken, cut into 10 serving pieces
1 28-oz can petite diced tomatoes, drained well, juice reserved for another use

Jerk Marinade:
3 cloves garlic
1-inch fresh ginger
3 green onion, coarsely chopped
1 jalapeño pepper
juice of 1 lemon
juice of 1 lime
2 Tbsp cider vinegar
1/2cup olive oil
1 tsp crushed red pepper flakes
1 Tbsp fresh thyme (or 1 tsp dried), chopped
1 tsp Kosher salt
generous freshly ground black pepper
1 tsp freshly shaved nutmeg
1 tsp allspice

Toss the garlic, onion, ginger and pepper into a small food processor and pulse to a fine grind. Whisk this mixture together with the remaining jerk marinade ingredients in a small bowl.

Place the chicken pieces in a large zip-lock plastic bag and pour in the marinade. Marinate at least an hour, or most preferably, overnight in the refrigerator.

Preheat oven to 425F.

Bring the marinated chicken to room temperature. Spread the drained tomato dice evenly in an oiled roasting pan. Lay the marinated chicken pieces on top of the tomatoes, and drizzle the remaining marinade on top.

Roast the chicken for about 30-45 minutes, until the chicken is browned nicely and juices run clear at the tip of a knife.

Serves 4-6.

Caribbean Pork and Pineapple Stew

Freshly grated nutmeg, cinnamon, fennel and cumin all combine to make an aromatic island-inspired stew, who's flavor is enriched with coconut and sweetened with pineapple. Enjoy, mon.
2 lb pork shoulder, cut into 1-inch pieces
1 green pepper, sliced
1 orange pepper, sliced
1 yellow onion, peeled and sliced
3 cloves garlic, minced
1-inch fresh ginger, minced
1/2 tsp red pepper flakes, or to taste
1 tsp fennel seeds
1 tsp cumin seeds
2 tsp herbes de Provence, or dried thyme leaves
2 cinnamon sticks, or 1/2 tsp powdered
freshly-grated nutmeg, about 1/4 tsp (or equivalent, powdered)

1 28-oz can crushed tomatoes
1 13.5-oz coconut milk

2 cups fresh pineapple, cut into 1/2-inch pieces

Heat a few tablespoons canola oil in a large Dutch Oven or pot. Brown the pork in 2 to 3 batches. Do not crowd the pork or you will allow them to release too much water at once and end up with boiled pork. Searing over high heat with air around each piece is the trick. Remove the browned pork to a bowl as they are done.

Now add the onions and peppers to the pot with a bit more oil as needed.  Cook for about 8-10 minutes, to soften and begin to caramelize the veggies.

Add the garlic, ginger, red pepper, fennel, cumin and herbs de Provence and cook another 3-5 minutes. Salt and pepper to taste. Add the cinnamon and nutmeg and stir well.

Now add the tomatoes and the coconut milk and bring to a boil. Stir, reduce to a simmer and cover. Cook for about an hour, stirring every once in a while.

If possible, refrigerate overnight. If doing so, the next day warm up well over a low flame. Add the pineapple and cook at a simmer for about 10-15 minutes.

Serve with rice.

Serves 6-8.