Jamaican Curry

Pulled lamb/goat - Cover in spice blend, and marinate for atleast an hour. Put your joint in caserole dish or baking tray place in a 180c oven for 30 mins.  Turn the oven down to 130C cover the tray tightly with foil or cover the caserole dish with foil and a lid. Cook low n slow at 140C for 3 - 4 hours or until done, dont allow to dry out.

Blend 1 part dried spice with 2 parts vegitable oil and 1 part lemon juice.

Rub all over chicken wings, cover and place in fridge for 1 hour to overnight. 

Cook on a medium BBQ until done, or in a preheated 180 deg C overn for 25-30min.

Serve with a yoghurt and cucumber or sour cream dip.

The weight of each spice blend does vary depending on the weight of the ingredients, I have had many customers ask how big/much is 20gm etc; so I am currently using volume as a guide - 30, 60 or 150ml. As a rough guide a small (30ml) tin is enough for 1 - 2 meals for 2 people.