jamaican curry powder

This hearty, warming recipe is inspired by Jamaican and West Indian oxtail stews. Oxtail is a cut that benefits from a long cook time: Here, it falls off the bone and is surrounded by an incredibly rich gravy with a lot of body. Worcestershire sauce is traditional and balances the dish’s earthy, spicy and sweet flavors. The butter beans add a slight bite to counter the tender meat. But back to that gravy: Sop it up with naan or roti, or serve it over coconut rice and peas.

Oxtail and Butter Beans

oxtails

coarse kosher salt

black pepper

vegetable oil

scallions,

yellow onions, chopped

Worcestershire sauce

Jamaican curry powder

smoked paprika

pimento seeds (allspice berries)

thyme

Scotch bonnet peppers, pierced through the flesh with a paring knife

chicken stock concentrated paste chicken bouillon cube

tomato paste

browning sauce, preferably Grace brand

garlic cloves, grated

ginger

butter

Season oxtails with salt and pepper. Set aside.

In a large pot over medium, heat oil. Add the oxtails in batches, taking care not to crowd the pan, and brown, scraping the bits off the bottom of the pan, about 3 minutes per side. (You want a deep-brown crust to form on the outside.) Drain some of the oil, leaving about 2 tablespoons in the pan, and move oxtails to a plate.

Add scallions, onions, Worcestershire sauce, curry powder, paprika, pimento seeds and thyme, and sauté for about 5 minutes until the onions are translucent. Add Scotch bonnet peppers, bouillon, tomato and browning paste, and stir for 1 minute. Add garlic and ginger, and sauté for another 30 seconds.

Add oxtails to the pot, along with enough liquid to completely cover the meat. Bring to a boil and let simmer until tender (depending on the oxtail size and preference), about 2 to 3 hours, stirring occasionally.

Once oxtails are tender, add butter beans to heat through, about 5 minutes and up to 10 or 15, if you like a more tender bean. Remove the thyme sprigs and Scotch bonnet peppers; remove the pimento seeds as you see them, or if you like. Taste and adjust seasoning, and serve hot with rice and peas, and sweet plantains.

Jamaican curry powder is a key ingredient in many traditional Jamaican dishes. This homemade version is easy to make, and the resulting flavor is well worth the effort.

Jamaican Curry Powder Recipe

Coriander seeds

Tablespoon whole Cumin seeds

Tablespoons whole Allspice berries

Fenugreek seeds

black peppercorns

Tablespoons turmeric

½ teaspoon ground scotch bonnet pepper

Toast the coriander, cumin, allspice, fenugreek, and black peppercorn seeds in a medium-sized skillet over medium heat until fragrant, about 2 minutes. Be careful not to burn the spices.

Remove the seeds from the skillet and transfer them to a spice grinder. Grind the seeds until they are a fine powder.

Add the turmeric powder, ground ginger, and scotch bonnet pepper and grind for a few seconds more to combine the spices.

Transfer the curry powder to an airtight container and store it in a cool, dry place. Use in your favorite curry recipes.

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Oxtail and Butter Beans

Jamaican Curry Powder Recipe

Top 2 jamaican curry powder recipes from across the web

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Oxtail and Butter Beans

Jamaican Curry Powder Recipe

The most viewed jamaican curry powder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine