Spinners are a traditional Caribbean dumpling that are rolled out long and thin. They are ideal to add to curries, stews and soups where, with no added fat or suet, they absorb all the flavours.
Curried lamb with Jamaican spinners
1 tbsp oil
1 tbsp flour
500g essential Waitrose New Zealand Lamb Leg Steak, diced
1 onion, chopped
1 Waitrose Red Romano Pepper, diced
100g Levi Roots Reggae Reggae Caribbean Curry Paste
350ml lamb or beef stock made from Knorr Lamb Stock Cube or Knorr Beef Stock Pot
75g self-raising flour
1 tbsp thyme leaves
1⁄2 tsp oil
- Pre heat oven to 180°C, gas mark 4. Heat the oil in a large casserole dish. Mix the flour into the lamb and fry for 3-4 minutes. Add the onion and pepper and fry for 2-3 minutes. Stir in the Caribbean paste and cook for a further minute.
- Blend in the stock and bring to the boil. Cover and bake for 2 hours or until the meat is tender.
- Meanwhile, make the spinners by mixing the flour, thyme, oil and 1⁄4 tsp salt together in a bowl. Add 50ml water and gently mix to form a dough. Divide into 8 and roll each out on a floured surface into a long thin shape. Drop onto the curry and bake uncovered for 10-15 minutes until cooked through.
Typical values per serving:
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