My husband created this recipe many years ago in Jamaica to use up our leftover roast lamb from the Sunday dinner. I love lamb but I don’t like the cold leftovers so he ingeniously invented this wonderful curry just to please me. The main emphasis in this curry is the cardamom flavour, sweetness of the pears and the cream. The recipe states it will serve 4, but it will stretch to six if you show restraint – something I’m not very good at.
The first time Sean made this curry my mum said it was the “nicest curry she ever tasted!” - - which is an almighty compliment (and blunder) considering my Dad has been making her curry for 40 years! Dad wasn’t best pleased.
sean’s lamb & pear curry
2 teaspoons of Ground Cardamom (or grind your own cardamom seeds)
1 Onion, medium, chopped
2 tablespoons of Ghee or Vegetable Oil
2 teaspoons of Cumin
2 teaspoons of Garam Masala
2 teaspoons of Madras Curry Powder
1 Red Chilli Pepper, sliced finely
2 cloves of Garlic, crushed
500ml Clear Apple Juice
500ml Lamb Stock
1 tin of Chopped Tomatoes
Leftover Lamb Meat, cut into chunks (approximately 500g)
3 green Cardamom Pods
½ a Cinnamon Stick
4 Pears, peeled, cored and sliced into eight segments each
250ml Double Cream
Rice & Nan Bread to serve
Chopped coriander and chilli slices to garnish
Heat the ghee/oil in your curry pot then add the onions, cardamom powder, cumin, garam masala, madras curry powder, chilli and garlic. You can add as much or as little chilli to suit your personal taste.
Put the lid on the pot and sweat for 10 minutes on a low heat, stirring occasionally, until the onions are soft.
Then add the apple juice, lamb stock, and the tomatoes. Bring to the boil and add the left over lamb chunks. Leave a bit of fat on the meat but not too much gristle.
Add the cloves, cardamom pods, and cinnamon stick. Simmer until volume reduces by half and then remove the cinnamon stick.
Put your rice on to cook.
Fifteen minutes before serving add the pears.
Five minutes before serving add the cream.
Serve with rice, Nan bread and garnish with chopped coriander, chili slices and lots of black pepper.