Jamaican Lamb Curry in Rum Sauce

For the Jamaican Lamb Curry, marinate the meat with lime juice for 15 minutes. Add all spices & herbs except cumin, garlic and curry -.

Heat oil in a pan, add cumin seeds and garlic and roast until golden brown. Add curry and stir well, add tomato paste and fry. Pour in coconut milk and bring to a boil.

Now add the marinated & seasoned meat. Simmer for about 40 minutes on low heat. For the rum sauce, stir in rum just before serving and let it reduce a bit more and season with salt and pepper.This goes perfectly with Caribbean rice with black-eyed peas: Grate the coconut meat and pour the hot water, squeeze and drain the liquid. Add beans and cover with water. Cook until beans are almost soft. Add spices, add rice and cook until tender. Serve the Caribbean rice with the lamb curry.

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