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1
Pat lamb dry with paper towels and place in a large bowl.
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2
In a small bowl, combine 1 tablespoon curry powder, the salt, the ground ginger and the black pepper.
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3
Add spice mix to large bowl and toss with lamb.
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4
Combine onion, scallion, garlic, fresh ginger, allspice, thyme and 2 tablespoons oil in a blender; puree until smooth.
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5
Scrape mixture over lamb and toss to combine.
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6
Cover with plastic wrap and refrigerate at least 2 hours or overnight.
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7
Heat 2 tablespoons oil in a large Dutch oven over medium-high heat.
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8
Stir in 2 teaspoons curry powder and heat until fragrant, about 30 seconds.
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9
Working in batches to avoid overcrowding the pot, brown the meat on all sides.
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10
Drizzle in additional oil, if needed, to prevent meat from sticking to the bottom of the pot.
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11
Transfer browned meat to a plate as it browns.
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12
Once all the meat has been browned, return it to the pot, along with any juices on the plate.
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13
Add enough water to just cover meat.
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14
Bring liquid to a simmer, covered, then uncover the pot and cook gently for 45 minutes.
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15
Stir potato, carrot and pepper into pot.
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16
Simmer until vegetables are fork tender and meat is cooked through, about 30 to 45 minutes longer.
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17
Using a slotted spoon, transfer meat and vegetables to a bowl.
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18
Simmer cooking liquid until it has reduced and thickened to a saucy consistency (to taste), about 15 minutes.
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19
Taste sauce and add more salt if needed.
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20
Pour sauce over meat.
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21
Serve over rice, topped with a squeeze of lime, a dollop of mango chutney or pickle and fresh cilantro.
