Low fat/cal Jamaican curry

kimamon

I adapted this recipe from a Jamaican goat curry recipe. It is a boiled curry so no fat at all is used in the cooking.
I,ve worked it out to approx 350-400 cals depending on the cut of meat you use. It also works well with lean beef
This is a very spicy curry so I wouldn't use hot curry powder.

SERVES 2

200g lean neck fillet (or any other lean cut )
2tsp fresh thyme leaves
1 small onion finely chopped
4 large spring onions chopped
black pepper
1dsp of TEX'S jerk seasoning ,1 dsp of TEX'S Tropical multi-purpose seasoning
(you should find these in the supermarket, but you can buy on line free delivery. just google it )
1dsp of mild curry powder
200 ml red wine

Cube lamb and marinate in the above ingredients.for a least 1 hour, preferably over night.
Pick out lamb leaving marinade in bowl.
place lamb in 1and a half pints of boiling water
Cook on medium heat uncovered for 30 mins,or until meat is tender.
add reserved marinade, and another dsp of curry powder and multipurpose seasoning
1 tin of tomatoes
and a few sultanas (optional)
lift out cooked lamb and put aside
boil sauce on a Med. heat until thickened
return meat to the pan and warm through

Usually served with boiled rice and coleslaw
If you are not having the coleslaw you need chopped cucumber,tomatoes, or some thing fresh like yogurt
for cooling the palate.
This freezes really well and makes a very tasty dish for you curry lovers ! ENJOY !!