Sharon’s Jamaican Curry

I have tried my hand many times at rich, sweet, coconut milk based Thai curries and spice laden Indian curries. Tonight I am trying my hand at Jamaican curry with a family recipe kindly supplied by Sharon Kameka, my daughter Heather’s boyfriend’s mother. They need to find a better term for that relationship. Heather raves about this recipe and her SO Matt makes it frequently. According to Wikipedia , “the word “curry” is analogous to “soup” or “stew” in that there is no particular ingredient that makes something “curry”, and that the word itself  “is an anglicised version of the Tamil word kari,  meaning ‘sauce,’ which is usually understood to mean vegetables/meat cooked with spices with or without a gravy”. Curries are pretty much known through out the globe and are defined by regional cultural traditions and ingredients. All I know is I love ’em all.

Traditionally, Jamaican curries often feature goat meat and are served with rice and peas, callaloo, roti or hard dough bread.

Jamaican Curried Beef Kameka
2-3 lbs cubed outside beef round roast or lean stewing beef
2 tbsp. Lalah’s curry powder
1 tsp. seasoning salt
1/2 tsp allspice
2 tbsp ketchup
1/2 tsp cumin powder
Combine the above to season meat

Olive oil, enough for sauteing vegetables and frying beef
2 tbsp. more of Lalah’s curry powder (Matt insists that this brand is integral)
1 scotch bonnet pepper, finely diced (adds a medium heat to this curry)
1 tbsp. minced ginger
1 onion
3 green onions, white and green parts or Jamaican escallions, chopped
2 cloves, garlic minced
1 tsp. creamed coconut or 1 tbsp. coconut cream (add more if you want a sweeter curry)

Instructions:
1. Heat 2 tbsps. olive oil in pot.  Add 2 tbsp curry powder, saute chopped onions and scallions, garlic, and scotch bonnet pepper, and ginger until tender and remove from pan. Reserve.
2. Add spiced beef and brown well.
3. Add enough water to cover, about 4 cups, bring to boil, scraping up browned bits, and add sauteed onion mixture back in with the creamed coconut.
4. Reduce heat to low, cover and simmer about 1 1/2 to 2 hours until beef is very tender.

Matt says this curry brand is essential.
Jamaican escallions and scotch bonnet peppers.

 

Adds a little sweetness.
This is how it’s SUPPOSED to look.

 

…and while the curry simmers…
…prepare the roti, just before serving.

 

We used ready-to-cook frozen roti.
With a little oil in the pan, it puffs up quickly.

 

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