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Curry Spiced Braised Lamb

2 Tbsp. oil
2 1/2 pounds lean boneless shoulder or leg of lamb, cut into 1-inch cubes
2 garlic cloves, peeled and minced
2 cups finely chopped peeled onions
1 green mango, peeled and chopped
l fresh jalapeno pepper, seeded and finely chopped
2 Tbsp. The Spice Hunter Curry Seasoning or 100% Organic Curry Seasoning
1 tsp. The Spice Hunter Ground Jamaican Allspice or 100% Organic Ground Allspice
1 tsp. The Spice Hunter Highland Harvested Saigon Cinnamon or 100% Organic Ground Cinnamon
1 tsp. salt or to taste
1/2 tsp. The Spice Hunter Ground East/West Indies Nutmeg or freshly ground 100% Organic Whole Nutmeg
1/4 tsp. The Spice Hunter Ground Madagascar Cloves or 100% Organic Ground Cloves
1/8 tsp. The Spice Hunter Ground Red Pepper or 100% Organic Ground Red Pepper
1 (14 1/2-ounce) can chicken broth, undiluted
1 The Spice Hunter Mediterranean Bay Leaf
2 Tbsp. fresh lime juice
Cooked rice
Toasted coconut for garnish
Lime wedges for garnish

Heat oil in a large heavy skillet or Dutch oven. Brown the meat in batches over medium heat; remove with a slotted spoon. Add garlic and onions to pan; cook for about 5 minutes or until tender but not browned. Stir in mango, jalapeno pepper, curry seasoning, allspice, cinnamon, salt, nutmeg, cloves, and red pepper. Cook, stirring occasionally, for 3 to 4 minutes. Add browned meat, chicken broth, and bay leaf to pan. Bring to a boil; reduce heat to low and simmer, covered, for 1 1/2 to 2 hours or until lamb is tender. Remove the bay leaf and stir in the lime juice. Serve over rice; top with toasted coconut. Garnish each serving with a lime wedge.