Caribbean Curried Lamb
Transport your taste buds to the tropics with this bold and aromatic Caribbean Curried Lamb recipe! Tender chunks of marinated lamb shoulder are infused with the flavors of lime, curry powder, and ground allspice before being simmered to perfection in a rich, creamy coconut milk sauce. Spiced with Scotch bonnet pepper for a touch of heat, and complemented by hearty potatoes, tomatoes, and fresh thyme, this dish is a celebration of Caribbean flavors in every bite. Serve it over fluffy white rice and garnish with fresh cilantro for a vibrant, satisfying meal that's perfect for weeknights or special occasions. This easy-to-follow recipe combines warm spices, slow-cooking techniques, and fresh ingredients for an unforgettable, island-inspired dinner.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder, boneless
- 1 whole lime
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons curry powder
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 whole scotch bonnet pepper, finely chopped
- 3 stalks green onions, sliced
- 1 tablespoon thyme, fresh
- 1 teaspoon allspice, ground
- 2 medium tomatoes, chopped
- 2 medium potatoes, peeled and diced
- 1 cup coconut milk
- 1 cup water
- 2 tablespoons cilantro, chopped
- 4 cups white rice, cooked (to serve)
Instructions
Cut the lamb shoulder into bite-sized chunks and rinse thoroughly under cold water.
Rub the lamb pieces with the juice of one lime, then rinse again and pat dry with paper towels.
In a large bowl, season the lamb with salt, black pepper, and 2 tablespoons of curry powder. Massage the spices into the meat and let it marinate for at least 30 minutes (or overnight in the refrigerator for better flavor).
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Once the oil is hot, add the seasoned lamb pieces in batches, searing on all sides until browned. Remove the lamb from the pot and set aside.
In the same pot, reduce the heat to medium and add the chopped onion. Sauté until softened, about 3 minutes.
Add the minced garlic, scotch bonnet pepper, green onions, thyme, and remaining 1 tablespoon of curry powder. Stir well and cook for 2 minutes to toast the spices.
Stir in the chopped tomatoes and cook for another 5 minutes, allowing the mixture to break down and become saucy.
Return the seared lamb to the pot, along with the diced potatoes, ground allspice, coconut milk, and water. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the curry simmer for 1 to 1.5 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
Taste and adjust seasoning with additional salt or pepper if needed.
Garnish the curry with freshly chopped cilantro and serve hot over steamed white rice.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 79% | |
| Saturated Fat | 23.1 g | 115% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 2215 mg | 96% | |
| Total Carbohydrate | 88.3 g | 32% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.5 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 121 mg | 9% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1394 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
